Olive, Preserved Lemon, and Goat Cheese Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I found this recipe on the web somewhere, saved it, and have since forgotten where I found it. No matter - it is divine! Serve with my Whole Wheat Flatbread if you like, or just dig in with a spoon or your fingers. Cooking time = letting the mixture sit for a while, just for the flavors to blend. Mmmmm. Ingredients:
2 preserved lemons, rinds only (set the flesh aside for another purpose or discard) |
1/2 cup good black olives |
1 small fresh garlic clove, peeled |
1 tablespoon minced fresh mint leaves |
1/8 cup goat cheese, crumbled |
1/2 lb fresh baby spinach, washed and dried |
1/4 cup extra virgin olive oil |
1/2 lemon, juice of |
1/4 cup toasted pine nuts |
Directions:
1. Chop the preserved lemon rinds and olives together roughly until pieces are about 1/2 centimeter or smaller.
2. Mince the garlic clove together with the mint leaves, and toss with the lemon rinds and olives.
3. Allow to sit at room temperature for about an hour to allow flavors to mingle.
4. Lay the spinach leaves together in a serving bowl, and scatter the preserved lemon rind and olive mixture over them.
5. Drop the pieces of goat cheese evenly over the top, and drizzle with the olive oil and lemon juice.
6. Sprinkle with the pine nuts.
7. Toss gently and serve.
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