DRESSING WITH CRANBERRY RECIPES

Steps:

• Quarter, core, then thinly slice the apple into a bowl with the lemon juice and 1 tbsp water. Toss well, as this stops the apples going brown.
• Heat grill to high, then line your grill rack with foil. Put the cheeses rind-side down on the foil, then set aside for a moment.
• Drain 2 tbsp of the juice from the apple bowl into another small bowl and discard the rest. Add the cranberry sauce, oil and honey with some seasoning, and whisk to form a dressing. Grill the cheeses for 4 mins, then scatter the nuts on and around the cheeses and return to the grill to cook for a few mins more – but take care that the nuts don’t burn.
• Arrange the apple, chicory and radish sprouts or watercress on 6 plates, then carefully top with the hot melted cheese. Scatter over the nuts, spoon over the dressing and serve straight away.

Steps:

• In a large dry frying pan, toast the bread over a medium heat until golden, then cut into chunky croutons. In the same pan, toast the walnuts, then set aside and wipe out the pan.
• Add the oil to the pan and heat for 1 minute. Add the goat’s cheese slices and fry (in batches if necessary) for 2-3 minutes on each side until golden and crisp.
• Meanwhile, put all the dressing ingredients, along with any reserved juice from the oranges, in a small jug. Season to taste, adding a good grind of pepper, and stir together, adding a splash of water if need be.
• Arrange the watercress and orange segments on a serving platter, then arrange the warm goat’s cheese on top. Scatter over the croutons and walnuts, then drizzle over the dressing and serve straightaway.