Preparation:
Heat the BBQ to medium heat.
Slice the Chavroux log horizontally in two halves. Place it on aluminium foil and fold it slightly around the edges.
Brush the log lightly with olive oil to prevent sticking.
Sprinkle fresh herbs over the log.
Place the log over the grill and cook for around 2-3 minutes on each side, or until grill marks can be seen.
Remove the cheese from the grill and drizzle with honey if desired. Season with salt and pepper.
Serve warm with crackers or sliced baguette!
To create the side salad:
Wash potatoes and bring them to a boil in salted water. Drain and let them cool slightly.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt and pepper.
Cut the cooled potatoes into bite-sized pieces and combine it with the chopped parsley, dill and green onions.
Pour the dressing over the potato mixture and toss gently.
Refrigerate for at least 30 minutes before serving alongside the grilled and gooey goat’s cheese log!
