Wilted escarole with goat's cheese and hazelnuts

Serves 4

Finish by drizzling with hazelnut oil and scattering with the nuts © Lisa Barber

1 head of escarole
50g/2oz unsalted butter
Sea salt and freshly ground black pepper
A small squeeze of lemon juice
1 tbsp Parmesan, grated
1 bunch parsley, very finely chopped
4 slices chewy, peasant-style bread
1 garlic clove
80g/3oz goat's cheese
1 tbsp hazelnut (or walnut) oil
12 hazelnuts, toasted and roughly chopped

Take the inner leaves of the escarole and wash gently. Pat dry. Melt the butter over a low heat and add the leaves. Stir until they begin to wilt. Season with salt and pepper, lemon juice and Parmesan. Cook for two minutes. Remove from the heat and sprinkle with the parsley. Grill the bread on both sides, then rub the garlic clove over it while it is warm. Place on a serving plate and spoon the leaves over. Crumble the cheese on top. Finish by drizzling with hazelnut oil and scattering with the nuts.