Bring to a boil and then simmer, covered, for 20 minutes. Arborio ricethe kind generally used in risotto is extra starchy, which means it's more likely to stick (and burn). Add wine and slowly stir until it's almost absorbed. In a large saucepan, heat broth and butternut squash puree over medium-high heat. It is naturally high in starch, which serves an important function in creating the distinctive, creamy texture of this dish. With it, the time of year brings stunning foliage and plenty of autumnal flavors, like cinnamon, apple, and pumpkin spice. Cut each squash in half lengthwise and scoop out and discard the seeds. 1) Put the butternut squash in a medium pan with the stock, spring onion, adobo sauce, garlic, salt and cumin. This is the ultimate date night risotto recipe that is fancy looking, but, takes very little effort to make. I used 1/2 teaspoon of dried sage leaves too! A lot of butternut squash risotto recipes call for.css-1es3cx1{-webkit-text-decoration:underline;text-decoration:underline;text-decoration-thickness:0.0625rem;text-decoration-color:#004685;text-underline-offset:0.25rem;color:#004685;-webkit-transition:all 0.3s ease-in-out;transition:all 0.3s ease-in-out;}.css-1es3cx1:hover{color:#595959;text-decoration-color:#595959;} roasting the squash first. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. Toss squash with 1 tablespoon olive oil, Mai Chai or cinnamon, and teaspoon creole seasoning and then place on heated sheet pan. The thought of risotto conjures up images of a steamy and aromatic bowl of rice that is perfect on its own but equally good accompanied by other vegetables or sources of protein. Turn the heat on the stove to high and bring to a boil. Sautee shallots until tender. To the pot, add the arborio rice and dried sage. Drain the rice, keeping the broth mixture separately, and let stand for 10 minutes. Toss to combine and roast until the squash is very tender, about 25-30 minutes. Add the onion and saute until tender, about 5 minutes. Step 1 - Just wash your squash, and put the whole thing in the oven at 300 degrees for about hour. Looking forward to the leftovers. Halve the squash and scoop out and discard the seeds and strings. 2) Heat the oil in a large skillet over medium heat. 2) Raise heat to medium-high, add the tomat, Heat the olive oil in a soup pot over medium heat. Reheat in a skillet over medium-low heat, adding a small amount of broth or water to help with rehydration and bring some creaminess back to the dish. If the mixture become, Stir together the dried porcini and 1 cup of the chicken broth in a microwave-safe 2-cup or larger measuring cup. (You can roast the seeds as a garnish or snack). Cut each squash in half lengthwise and scoop out and discard the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Cut 1-inch off the top of each acorn squash and scoop out the seeds. For the lamb: 2. Add the wine and cook over medium heat, stirring frequently, until the wine is absorbed into the squash and rice mixture, about 3 minutes. Butternut squash risotto is a variation that incorporates the taste of butternut squash. 2) Peel the squash if desired. Risotto is cooked slowly and in stages, with the addition of small amounts of hot broth to create the much desired creamy texture. Heat the oil in a Dutch oven or other heavy-duty pot on medium heat. All rights reserved. Sooo good. Set aside. Arrange the halves in a large baking dish, flesh-side up. Get our free cookbook when you sign up for our newsletter. Lay the chicken in a large roasting tin and scatter the butternut squash and garlic cloves around it. Step 1. Cook over a high heat until the water starts to boil. Risotto will thicken as it sits, so it is best served immediately after preparation. Add the squash and rice and stir until the grains are coated with oil. this link is to an external site that may or may not meet accessibility guidelines. Add the, Heat half the oil in a heavy-based saucepan and lightly sweat the onion, but dont let it colour. Add the extra-virgin olive oil and butter. Make sure the rice is cooked to your liking, the onion and garlic is tender, and the butternut squash is cooked through. Looking for a way to supplement your time at pumpkin patches and football tailgates this autumn? Remove from the oven, 1) Preheat the oven to 180C/Gas 4. (The amount of salt you add will depend on how salty your broth was to begin with. She graduated culinary school in 2016 and mastered the art of the crunchwrap in 2017. Store leftovers in an airtight container in the fridge for up to 5 days. Preheat oven to 400F. (photo 1) Spread squash and onion on a foil-lined pan, toss with oil, sprinkle with salt, and cook until very soft. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes. Slice the squash into six 5 by 10-cm rectangles. Finding fresh sage is worth the effort. Add the drained rice followed quickly by the onion and garlic, stir to toast rice, about 1 minute. Add the rice and a splash of white wine. 4 Kitchen Trends That Need to Be Retired ASAP, According to Designers. The cozy season is chock-full of eating candy and watching spooky movies, but we have a few fresh ideas you should tack onto your itinerary. Cut the onions from the top almost to the bottom (without cutting all the way through), making eight equ, 1) Cut carrots, courgette and squash into thin ribbons with a mandoline slicer. Bring a pot of salted water to a boil and blanch the 8 cabbage leaves until, 1) Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Ingredients 1kg butternut squash, peeled and cut into bite-size chunks 3 tbsp olive oil bunch of sage, leaves picked, half roughly chopped, half left whole 1l vegetable stock 50g butter 1 onion, finely chopped 300g risotto rice (we used arborio) 1 small glass white wine 50g parmesan or vegetarian . 2) Slice the squash in half from top to bottom. Preheat the oven and line a sheet pan with foil. In a sauce pan heat chicken stock, keep on very low simmer. Cook for 15-20 minutes until just tender. Cook in the crockpot on high for 4 hours. Cook uncovered for 15 minutes, stirring occasionally. Mean, For the butternut squash stew:Heat the oil in a medium saucepan over medium heat. 2) Add the squash, aubergine, rosemary and thyme and saute for 8 to 10 minut. Strip, Position an oven rack in the middle of the oven and preheat to 200C. Roast the squash for 15 to 20 minutes, turning on, Preheat the oven to 200C. Slice the ends off the squash, and then cut it in half width-wise. Cook the squash. Pour boiling water over couscous to cover it by about a centimeter and cover in plastic wrap and leave to site for about 10 minutes. 1) Chop onions, bacon, and sage just so you have everything ready. Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. A tip It may seem at first like there is too much squash for the amount of rice, but the rice expands and the balance ends up perfect. 1) Preheat oven to 200 degrees C. Coat a large baking tray with cooking spray. Preheat oven to 400. You should have about 6 cups. Stir in Parmesan cheese and season with salt and pepper. I even suspected it would be a bit bland and sauteed a shallot with the squash. Still undeniably creamy and comforting. (photo 2) 6 cups butternut squash, peeled and cut into ~3/4-inch cubes (1 large squash yields ~6 cups or 850 g) 3 Tbsp olive oil (DIVIDED) 1/4 tsp sea salt 1 large bulb garlic RISOTTO 2 Tbsp vegan butter (we used Miyoko's // or sub olive oil) 1 cup uncooked arborio rice 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Gris) 2 cups water Stay busy with our creative fall dcor crafts that can double as festive decorations all season long. Add the butter and pulse about 10 times until the mixture resembles coarse polenta with a few bean-size bits of butter in it. Set the squash on its side. It was so good I made it for breakfast the next day. Add garlic and cook for 2 minutes. 30 Classic Fall Dessert Recipes Starring Apples, Pears, Pumpkins, and More. Butternut squash adds a creamy texture with a lightly sweet flavor. Add mushrooms and garlic to pan, sauting for a few minutes. Roughly chop the celery and onions. Gently cook the onion and garlic until they are soft but not colouring at all. Add butternut squash and mushrooms, cook for 8 minutes or until veggies have softened. Ingredients 2 cups cubed butternut squash 2 tablespoons butter onion, minced 1 cup Arborio rice cup dry white wine 5 cups hot chicken stock cup grated Parmesan cheese salt and ground black pepper to taste Take it out and let it cool for about 5-10 minutes, until you can hold it without getting burned. Cut the squash into medium-size chunks. Using a mandoline, finely slice round crisps from the peeled cylinder and hold in ice water for 30 minute, Preheat oven to 200C. Stirring constantly is how you avoid this. Your daily values may be higher or lower depending on your calorie needs. Reduce the heat to low and stir in the butternut squash, nutmeg, 2 teaspoons of salt, 1 teaspoon of pepper, and the cream cheese and stir for 2 minutes, it should be well combined. In a large frying pan or flameproof casserole dish, heat the olive oil and butter. Set aside 1 tbsp of, 1) Put the frozen squash and water into a large saucepan. Stir in the butternut squash and coat well with the onions, 1. Add rice, stirring to coat. Toss the squash in 1 tablespoon of the olive oil, salt and pepper to taste, and the ground clove and brow, 1) Heat the olive oil and butter in a medium saucepan over medium heat. Add the remaining bacon to the pan with the onions and cook on a fairly low heat until the onion and bacon, Preheat the oven to 400 degrees F.Cut off and discard the ends of each butternut squash. Cook, stirring, until almost all liquid is absorbed. Wine can be eliminated and replaced by more broth or water. Finely chop the onion and mince the garlic. Trim and dice the bacon and add to the dry pan. Continue to saut on medium heat for 6 to 8 more minutes, stirring occasionally. Toast the rice To a large dutch oven or skillet, add the risotto rice and stir on medium heat for about 1.5 minutes. 2. Add chicken broth 1 ladle at a time, slowly stirring until absorbed each time (about 25 minutes). Spread on a cookie sheet in single layer and roast at 425 for about 20 minutes. Season well with salt, ground coriander, and freshly ground black pepper then driz, 1. Roast in the oven for 40 minutes, shaking occasionally. Add the pancetta to the pot and cook, stirring occasionally, until crisp and the fat is rendered, about 8 mi, 1) Warm 45ml of olive oil in a large, heavy frying pan over medium-high heat. This version of risotto has a rich, sweet flavor and creamy texture, making it the perfect comfort food for the winter months. I halved the recipe and found it to be a bit dry. 2) Add the rice, Preheat the oven to 205C. Toss a few times to coat the squash. Add the juice and zest of the orange al, 1. Add the wine and cook for 2 minutes. In a large saut pan over medium heat, melt the 1 tablespoon each of butter and olive oil. Peel and dice the butternut squash into inch (0.6 cm) dice. Add the butternut squash and cook until the chunks begin turning a nice caramelised colour. 2) In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin and enough stock to cover. 2. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize. Place 15g of butter and brown sugar in each half. Add the squash, 3 1/2 cups broth, and rice. Preheat the oven to 400 degrees. Cut squash in half, lengthwise, scoop out seeds, and place, flat side-down on prepared tray. 1) In a large saucepan, heat the stock and water over medium-low heat. Add the thyme leaves and garlic, and cook for another minute. cubed butternut squash (from a 2 1/2-lb. My fiance said he though it was one of the best dishes I've made. It also means that the rice will absorb the stock more quickly, which will lead to a better (read: creamier) texture. Where you store your food can impact how long it stays fresh and reduce your risk of cross contamination. Pour in the wine and take it to almost boil. In a bowl, place shrimp tossed with olive oil, garlic powder, salt, and pepper. Bring 750ml of, 1. The sweet and tender butternut squash makes a great team with the salty parmesan cheese. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. 1/4 pound thinly sliced pancetta, cut into 1/4-inch strips. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Over-stirring could result in too much starch being released into the dish, resulting in a porridge-y consistency. Pour in the wine and take it to almost boil. Add the butternut squash, garlic, one tsp salt, and 1/4 teaspoon freshly ground black pepper. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Turn the heat down to medium and fry the onions until glassy. Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Method. 3) Brush a roasting tin lightly with some of the butter. Roast squash in the oven, stirring once or twice, until soft and beginning to brown, about 30 minutes. Think of this a little like a fancy mac 'n cheese. Cook for 10 more mins until the rice is just tender. Add the risotto mix and stir to coat all grains for 2-3 minutes (do not allow the rice to . Arborio rice is a variety of short-grain white rice that is named after the region of Italy where it was originally cultivated. 2. Cut the squash lengthways into 0.5cm/ inch slices. Step 2 In a. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Add carrot ribbons. Add the diced squash to the baking dish, scattering the cubes around the sides of the halved squash. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 3-cm cubes; you don't need to be precise just keep the pieces uniformly small. Butternut Squash Risotto. Scoop out the seeds. 1/2 cup mascarpone cheese ( 4 ounces) 1/8 th teaspoon grated nutmeg Instructions Melt the butter in a large saute pan over medium heat. Peel the carrots and chop them roughly. 1. Plant one of these blooms now to beautify your landscape later. Melt butter in a saucepan over medium-high heat. Add the white wine and simme, 1) Preheat oven to 200C/Gas Mark 6. Remove the risotto from the heat, and stir in the butter and Parmesan cheese. Heat oven to 200C/180C fan/ gas 6. 8 of the Best Perennials to Plant in the FallThese Stunning Flowers Will Return Year After Year. Unlike other types of risotto, butternut squash risotto does not have any meat or seafood in it, making it a vegetarian dish that . I first made this at our cabin last summer. I cooked the squash a bit longer, in butter and olive oil I added a diced shallotI used the wine suggestedwonderful! Store leftover risotto in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month. Lightly grease a 2L casserole dish. STEP 1. Made this for dinner tonight. Risotto will cook 18 minutes, total, from the first addition of liquid. Brush mixture all over chicken. Spread into one even layer on the prepared baking sheet and roast until tender, about 25 to 35 minutes, stirring once halfway through cooking. Reduce the heat and simmer, covere, 1) Preheat the oven to 200C/Gas 6. Add mushrooms and saut until nicely golden brown. You should have about 6 cups. Stir and let cook for about 1 minute then add the wine. 3 tablespoons extra-virgin olive oil. Preheat your oven to 180C/350F/Gas 4. You should have about 6 cups. Add squash; season with salt and pepper. Stir in the diced butternut squash, and follow with chicken broth. 2) Remove the outer skin from the onions, keeping them whole. Everything You Need to Know About Clover Lawns, the Eco-Friendly Landscaping Trend That Calls for Just 4 Mowings Per Year. Place the squash into a bowl and set it aside. How to Use Hot Rollers to Create 4 Different Hairstyles, Including a Blowout and Beach Waves. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Pour in white wine; cook, stirring constantly, until it has evaporated. Roa, 1) Bring 1L stock plus 250ml water to a simmer in a sauce pot then reduce heat to low. Preheat the oven to 180C/350F/gas 4. Adjustments: I cut the parmesan to 1/4 cup and swapped 8oz of stock for 8 oz of water, to make it a little more kid-friendly and less rich. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto), Risotto con Zafferano e Pancetta in Pentola a Pressione (Saffron and Pancetta Risotto). Taste it and add more seasoning, to taste. Chop the slender end into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Using a vegetable peeler or sharp knife, peel the butternut squash, then cut into bite sized pieces. Instructions Fry the onion gently in the olive oil until soft but not browned. Carefully cut your butternut squash in half and scoop out the seeds. Roast for 25 to 30 minutes, tossing once, until very tender. Add the kale, garlic and 1/2 teaspoon each salt and pepper, 1) Preheat the oven to 190C/Gas 5. Grease a 22cm loose-bottomed flan tin, (or if you prefer, you can roll the pastry into a rectangular baking sheet) and line with the pastry. Remove all but 1 tbsp of bacon fat from pan. You can also put in in ramekins for a personal touch. Saute the onion until soft, but not brown. How to make vegan butternut squash risotto. Remove from the heat and stir in the lemon juice. Reserve the rind from the Parmigiano Reggiano and cut it into chunks, then finely grate the che. There's just no way around it. Using one tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. It can be made vegetarian by using vegetable broth. 2) Cut the sides of the squash to make a rectangular shape. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 2.5cm/1 inch cubes; you dont need to be precise just keep the pieces uniformly small. 2) In a large Dutch oven, combine the squash and onion; add enough water to cover. Turn off the heat and fold in the reserved 1 tablespoon of butter, parmesan, and gruyere. 2) Add the chilled water 1 tablespoon at a time and mix it into the flour mixture with your fingers. EAT IT UP! Saute until the squash is golden and tender, five to seven minutes. Add 4 tabl, Preheat the oven to 400 degrees. Reduce the heat to low, cover and continue to simmer. freshly chopped sage I felt like I had to add more salt and cheese than the recipe called for. Add the squash and garlic then continue to cook for 7 minutes. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4, Bring the broth to a simmer over medium-high heat. Everything You Can Do With Pumpkin Seeds After Carving a Jack-O'-Lantern for Halloween. Keep working the risotto. Add the lamb mince to the pan and continue cooking for 12 minutes, or until cooked through and browned. 3) Combine the chicke, For the soup: Set a 6- or 8-quart soup maker or slow cooker to medium saute setting and line a plate with a paper towel. Keep the broth warm over low heat. To make the risotto, melt half the butter in a heavy-based pan, add the rice and stir it well with a wooden spoon on a low heat for 1 minute. Add the remaining salt and pepper to a small bowl, you will use this mixture to season the risotto in layers. This should take about 5 minutes. Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer. 1. These are the recipes everyone wants to make when the weather turns cooler and the leaves start to fall. Cook on high heat until golden then add the diced onion. Cook, stirring often, until edges soften, 6 to 8 minutes. Stir in the diced butternut squash, and follow with chicken broth. Add the onion and saut until translucent, about 5-7 minutes. Cook, covered, stirring occasionally, until soft and fragrant, about 15 mins. Directions. Add shallots and cook, stirring, until starting to soften, about 2 minutes. Chop the bacon and keep a few pieces to one side to garnish. Diana Chistruga, 4 1/2 cups low-sodium vegetable broth or chicken broth, 2 large shallots, minced (about 1/2 cup) shallots, 1 teaspoon minced fresh sage leaves, divided, 1/2 teaspoon fine salt, plus more to taste. Place the spinach in a colander and pour boiling water over the leaves to wilt them, drain well, cool and then squeeze out the excess water. Have a ready a bowl of ice water. Then, remove the risotto from heat and stir in the grated parmesan cheese and pepper. Risotto is a touch and feel dish. Season with, To make the soup, add the butter to a sauce pan, add the onions and sweat for 5 minutes. In a large saucepan, heat the olive oil and 1 1/2 tablespoons of butter. Put an oven rack in the upper third of the oven. When cooking risotto, you need to add the stock gradually. Add rice and cook briefly to ensure well coated in oil/butter mixture. Directions Break down the squash. Simmer: Add rice and vegetable broth. Overlap the sheets and press them into the base and up the sides o, 1) Melt the butter in a large pot over medium heat, and cook until it turns nut brown. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed. Risotto is highly versatile and can be prepared plain on its own or mixed with a medley of other vegetables such as asparagus, sweet potatoes, delicata squash, mushrooms, peas, or fava beans. We've updated our Privacy Policy, which will go in to effect on September 1, 2022. Meanwhile, heat the butter in a heavy bottomed casserole or pan and gently fry the onion, garlic and thyme until soft. Remove from the oven and allow to cool for a few minutes. 2. Add wine, stir and cook until all the liquid is absorbed. In a large saucepan, heat broth and butternut squash puree over medium-high heat. Add the melt, For the dough: Ingredients 1 tablespoon butter 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks Coarse salt and ground pepper 1 cup Arborio rice 1/2 cup dry white wine 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated 1/3 cup grated Parmesan . Crumble in the stock cubes. Continue by adding 1/2 cup of broth at a time, again stirring every 30 seconds, until the broth has been absorbed. Reheat in the microwave for 2-3 minutes on high. Add 4 cups of the stock and bring to a boil. Discard or use the bulb portion for something else. Fill each squash b, For the squash: Preheat the oven to 180 degrees C. Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and. Roast for 25 to 30 minutes, tossing once, until very tender. 2) Add the egg and pulse 1 to 2 times more; don, 1. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. I was steaming vegetables at the time and added the extra water from the pan to the risotto. To make the tortellini, preheat the oven to 190C. Heat 2 tablespoons of olive oil in a large pan, over medium-high heat. Add the butternut squash and cook for 6 to 8 minutes. 2) To, For the risotto al salto:1) Spray cooking spray into a small non-stick frying pan over medium-high heat. Put into a roasting tin with the oil and strip about, 1) Heat oil over medium heat in a 6L stockpot. Serve immediately, garnished with more Parmesan and sage, if desired. Add the diced squash and blanch 5 minutes. This SimplyCook recipe takes just 20 minutes to cook, saving you precious time in the kitchen. Add the squash, 1 tbsp (15 mL) of oil, and 1 tbsp (15 mL) of seasoning to a large baking sheet. In a medium heavy-bottom saucepan, melt butter over medium heat. Add the leeks and cook until slightly softened, about 2 minutes. When adding the rice it is important to cook the rice until it stops making a c, Position an oven rack in the middle of the oven; preheat the oven to 200 degrees C. Not this one. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. Heat the oil in a large saucepan over medium-high heat. 2) Remove the squash with a slotted spoon, and reser, 1. All Rights Reserved. Saut until the shallot is soft and translucent but not brown, about 10 minutes. Add the butternut squash to the prepared baking sheet. As a general rule, stirring every 30 seconds allows the rice to release the right amount of starch while preventing the rice from sticking to the bottom of the pot. Enter to Win $10,000 to Makeover Your Home! As we segue into the cooler autumn weather, which calls for warmer layers, many of us are simultaneously dressing up our homes in a similar fashionwhich you can luckily do with a few easy DIY projects. 1 cup freshly grated Parmesan cheese. Stir occasionally, scraping the bottom of the pot. ), is a prominent componentnot just a garnish. Line a baking sheet with aluminium foil and arrange the squash, cut side up. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven. Preheat the oven to 400 degrees. Rather than adding the butternut squash at the end, we cooked it with the Arborio ricewhich causesthe squash to softenduring the cooking process and makes the risotto dish sweeter. Place the squash on the top rack of the oven, above the risotto. Risotto is a great side dish to any number of meals. Peel, clean and dice the squash. 20 Things We Think You Should Add to Your Fall Bucket List. Add the rice, stirring frequently, until the rice is lightly toasted, 1 to 2 minutes. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, bast, 1) Preheat oven to 220C/Gas 8. Preheat the oven to 200C (390F). Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. In same pan, saut onion for 4 minutes to soften (not brown), then add squash. Drizzle over the oil and squeeze the juice from the lemon quarters, tucking the empty shells in and around the chicken, 1) In a large mixing bowl, combine goats cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper.
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