Grilled Goat's Cheese with Cranberry Dressing

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 red-skinned apples
• 3 tbsp lemon juice
• 3 x 100g Capricorn goat's cheese, halved horizontally
• 2 tbsp cranberry jelly
• 2 tbsp olive oil
• 1 tsp clear honey
• 25g pecans
• 2 chicory heads, separated into leaves
• handful radish sprouts (available from larger supermarkets) or watercress

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the cranberry jelly, lemon juice, olive oil and clear honey together in a small bowl until smooth to make the dressing.

2. Core the apples and slice them thinly. Toss the slices in a spoonful of the dressing to keep them from browning.

3. Toast the pecans in a dry pan over medium heat for 2 to 3 minutes, shaking often, until fragrant. Let them cool, then chop roughly.

4. Preheat the grill to high. Place the cheese halves cut side up on a baking tray and grill for 2 to 3 minutes until golden and softened at the edges.

5. Arrange the chicory leaves and apple slices on serving plates and scatter the radish sprouts or watercress on top.

6. Set a warm cheese half on each plate, scatter over the toasted pecans and drizzle the remaining dressing over everything. Serve straight away.