2 tbsp olive oil, plus extra for drizzling
200g speck, cut into batons
4 thick slices of baguette
400g bucheron goat’s cheese, sliced into 4 rounds
1 head frisée, washed
2 cups red vein sorrel leaves
¼ cup roasted hazelnuts, chopped
¼ cup olive oil
2 tbsp white wine vinegar
2 tsp eschalot, finely chopped
1 tsp Dijon mustard
1 tsp tarragon, finely chopped
1 tsp chervil, finely chopped
sea salt and freshly cracked black pepper
1To make dressing, place olive oil, vinegar, eschalot, Dijon, tarragon and chervil in a bowl, season with salt and pepper and whisk to combine.
2Heat olive oil in a frying pan over medium heat. Add speck and cook for 3-4 minutes or until golden.
3 Place baguette slices on a tray and top with cheese. Drizzle with olive oil and grill for 4-5 minutes or until golden.
4Divide frisée and sorrel between four plates. Top with grilled cheese crouton, crispy speck and hazelnuts. Drizzle with dressing to serve.
Goat’s cheese and sauvignon blanc are a heavenly combination – and a classic match in the Loire Valley where goats roam and sauvignon blanc thrives. However, if you are expecting a simple sav, think again, as Pouilly-Fumé is savoury and complex – especially when crafted by Serge Dagueneau and his daughter Valerie. The smoky flavours of the lardons are in sync with the subtle smokiness of the Pouilly-Fumé – fumée means smoke in French. The slight bitterness of the frisée leaves plays off the structure and drive of the wine, sealing this remarkable duet.