Goats’ cheese and white peach salad with truffled mascarpone cream

The quality of the ingredients is key to the success of this simple but utterly delicious recipe.

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  • 40g/1½oz cobnuts, shelled and finely chopped
  • 50g/2oz breadcrumbs
  • 2 x 125g/4½oz Crottin de Chavignol goats’ cheese
  • 2 white peaches, halved, stones removed
  • 1 tbsp honey, plus extra for drizzling
  • few shavings fresh black truffle
  • 150g/5½oz mascarpone
  • 100g/3½oz frisée (curly endive)
  • 100g/3½oz red chard
  • alfalfa sprouts, to garnish