SALAD OF raw cèpes
with Capricorn Goat’s Cheese, Shallots and Thyme

1 x 400 g (14 oz) Capricorn goat’s cheese, chilled

12 large fresh cèpe (porcini) mushrooms

2 shallots

8 sprigs thyme, leaves picked

drizzle of extra-virgin olive oil

freshly ground white pepper

fleur de sel

Make sure you choose a very ripe Capricorn goat’s cheese for this recipe.

About 20 minutes before you are ready to serve, remove the cheese from the refrigerator and slice crosswise into 4 even discs. Leave to sit at room temperature to soften and for the flavour to develop while you prepare the salad.

Finely slice the cèpes and arrange the slices in a neat overlapping circle on each plate. Shave the shallots on a mandolin (or use a very sharp knife to slice them as thinly as you can) and scatter them over the cèpes.

Carefully place a disc of cheese on top of the salad. Sprinkle with thyme leaves and drizzle on a little oil. Finally, season with pepper and fleur de sel.

Serves 4 as an entrée