Goat’s cheese baked in vine leaves with winter salad recipe

Method

1. Preheat the oven to 160Œ°C/fan140°ŒC/gas 3. Gently dry the vine leaves, then lay one flat on a work surface and partially overlap by about one-third, side by side, with a second. Repeat with the other 2 vine leaves.
2. Brush the vine leaves with melted butter and set aside. Whizz the walnuts in a small food processor until coarsely ground. Brush the goat’s cheeses with a little melted butter, then roll them in the ground walnuts to coat. Put a cheese in the centre of each pair of vine leaves, then sprinkle with the dry sherry.
3. Bring the vine leaves up around each cheese to form a parcel and secure with string or cocktail sticks. Put on a baking sheet and bake for 12-15 minutes.
4. Meanwhile, make the salad. Whisk the garlic, vinegar, sugar and seasoning together, then gradually whisk in the oils. Toss with the pear and radicchio, then set aside.
5. Serve the crottins of goat’s cheese, still in their vine leaves, on top of slices of warm toasted sourdough and the salad, to be unwrapped at the table.