Ingredients

Smoked Chevre

• 3 chevre pieces 200-250g each semi soft rounds, sliced in half or 6*100-125g individual pieces
• 6 tbsp. mixed fresh herbs: tarragon, flat leaf parsley and oregano
• 3 tbsp. saw dust
• 1 sprig of thyme

Method

1. Smoked Chevre: Wrap each cheese in the mixed herbs. Place the saw dust and thyme on the base of the smoker and place over a moderate heat, when it begins to smoke place the cheese croutons on a rack above the saw dust and reduce the heat to low and smoke for 5-8 minutes. The cheese should have a light smoky aroma. Remove it from the smoker and allow to cool. If preparing in advance refrigerate in a covered container and bring back to room temperature before serving.
2. Balsamic Reduction: Place the balsamic vinegar in a saucepan over a moderate to high heat and allow to simmer until you have a sticky sauce consistency. Remove it from the heat and allow to cool before serving. This can be done well in advance and will store in a sterilised covered container indefinitely.
3. Waldorf Salad: In a jar or bowl whisk or shake together the limejuice, oil, honey and seeded mustard until well combined. Place the celery, apple, walnuts, a little seasoning, parsley and 2 tbsp. of the dressing in a bowl and toss together well until well combined.
4. To Serve: Place a small handful of lambs lettuce on the centre of each plate. Evenly distribute the waldorf salad among placing it on the lettuce and then place the chevre on the centre of the salad. Drizzle a little of the balsamic vinegar around the edge of each plate. Serve