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Roasted goat's cheese and frisée salad en croute
with speck lardons

Serves 4

Preparation 10 minutes

cooking time 10 minutes

Recipes and Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz
Food Preparation Maddy Jeffreys


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.

Wine Match

2016 Serge Dagueneau & Filles Pouilly-Fumé, Loire Valley, France, A$47

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.