Maggie’s autumn harvest
Mar 23, 2022
4 minutes
“There’s just enough cream in the sauce to make it truly luscious and a tad old-fashioned, which I love.” -maggie
Pan-fried goat’s cheese with walnuts, pomegranate & mint
SERVES 4 PREP & COOK TIME 30 MINUTES (+ STANDING TIME)
8 preserved vine leaves
1 tablespoon verjuice
500g goat’s cheese
¼ cup (60ml) extra virgin
olive oil
1/3 cup (35g) walnuts, roasted, skinned and chopped
½ fresh pomegranate, arils removed
2 tablespoons fresh mint leaves, torn
1 Place vine leaves in a bowl of water and leave for a half an hour to rinse salt. Discard water, dry and then drizzle with verjuice.
Divide the goat’s cheese into 8 portions. If vine leaves are large cut in half, wrap the goat’s cheese in the vine leaves,
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