Goat’s Cheese, Mixed Leaf and Nut salad

Preparation Time: 10 minutes Cooking Time: 10 minutes
Serves: 6

Whether you are hosting a Seder or you just want a tasty starter/lunch during Pesach this is the recipe for you. It is perfect for a large crowd as it can be plated up in advance and the dressing and nuts added at the last minute. Exceptionally quick to make and not an egg in sight!
I rolled the goat’s cheese in black pepper to add a little spice to the dish but leave it plain if you prefer. I used my favourite nuts, but shelled hazelnuts, walnuts, or even macadamia nuts would work well. They can be prepared in advance as can the dressing.

Ingredients

For the salad

  • 250g (8 oz) Goats cheese – sliced and rolled in coarsely ground black pepper
  • 250g (8 oz) mixed salad leaves e.g. lollo rosso, lamb’s leaves, baby spinach, frisee, rocket, or red oak leaves

For the dressing

  • Juice and zest of 1 lime
  • 6 tablespoons olive oil
  • 2 teaspoons honey
  • Salt and freshly ground black pepper

For the nuts

  • 30g (1 oz) butter/ margarine
  • 55g (2 oz) blanched almonds
  • 55g (2oz) pecan nuts
  • 2 tablespoons pine nuts or chopped hazelnuts
  • 1 teaspoon cumin or mixed spice
  • 1 teaspoon cinnamon
  • Pinch of salt

Method

1) Melt the butter in a saucepan. Add the cumin, cinnamon and salt and cook for 1 minute.
2) Add the nuts and continue to cook stirring from time to time until the nuts are nicely toasted. Remove and set aside to cool. Be careful not to let the butter burn as the nuts will have a bitter taste!
3) For the dressing, mix all the ingredients together. Refrigerate until ready to use.
4) Mix the salad leaves and cheese in a large bowl.

To serve the stylish way

Spoon over the dressing, toss to coat the leaves, then scatter the spiced nuts over the top.

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For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD

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