watercress with smoked almond goat cheese scoops & grapes in red wine syrup
An awfully simple recipe that looks very flashy. Instead of the grapes you could use fresh cranberries or quartered fresh figs. If you can’t find smoked almonds, you can use regular almonds.
Heat the wine in a medium saucepan over medium-high heat. Add the sugar and stir to dissolve, then add the anise and cardamom and bring to a boil. Boil the syrup for about 25 minutes, until it’s slightly thicker. Reduce the heat to low and add the grapes. Warm the grapes in the syrup for about 7 minutes.
Remove the pan from the heat and let the syrup cool. Taste and add salt and pepper if needed.
Divide the goat cheese into 12 equal portions. With clean hands, roll the portions into small balls.
Pulse the almonds in a food processor until coarsely ground. Roll the goat cheese balls in the almonds to coat them.
Place the cheese balls on a tray or baking sheet, cover them, and place them in the fridge for 1 hour to firm up.
To serve, wash and dry the watercress. Arrange some nice leaves over 4 plates. Arrange the goat cheese balls on top and spoon grapes in syrup around the cheese.