Roasted goat's cheese salad with toasted hazelnuts & blueberry dressing

A refreshingly tangy lunchtime salad. Blueberry and goat's cheese make perfect partners.

• Preparation: 15 mins
• Cooking: 10 mins
• Serves: 4

What you need:

• 250g goat's cheese, sliced
• 4 -5 tbsp olive oil
• 2 baby gem lettuces, washed
• 100g mixed baby lettuce leaves, washed
• 50g hazelnuts, lightly toasted
• 4 tbsp Ocean Spray Blueberry Juice Drink
• 1 tbsp walnut oil
• Salt and pepper
• 4 slices of sourdough bread

What you do:

1. Pre heat oven to 200C/fan oven 180C, 400F, gas 6.
2. Place the goat's cheese on a baking tray.
3. Drizzle the cheese with a little of the olive oil, cook for 6 minutes, or until the cheese has melted inside but retained its shape.
4. Shred the baby gems and mix with the salad leaves.
5. Add half the hazelnuts to the leaves.
6. Lightly crush the remaining hazelnuts with your fingers and set aside.
7. Gently heat the Ocean Spray Blueberry Juice Drink in a small pan until reduced by half.
8. Cool slightly.
9. Whisk together with the walnut oil and four tablespoons of olive oil.
10. Add the crushed hazelnuts and season.
11. Toast the bread until golden and rip into croutons.
12. Drizzle a little of the blueberry dressing over the salad and toss together.
13. To serve, arrange the dressed salad onto plates.
14. Top with the goat's cheese and sprinkle with the croutons.
15. Spoon over the remaining blueberry dressing and serve.

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