Summer Salad With Goat Cheese (Dutch) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Adapted from The amounts for the salad greens and arugula seem low to me, I will probably add more when I make this. You can substitute the nectarines for strawberries, blueberries, and/or apples if desired. Ingredients:
7 ounces goat cheese |
1/4 ounce fresh mint |
3 nectarines |
4 tablespoons walnut oil |
1/2 lemon |
1 tablespoon honey |
3 ounces mixed salad greens |
3 ounces fresh arugula |
2 ounces walnuts |
black pepper, to taste |
Directions:
1. Cut the goat cheese into long slivers of about 1/3” wide.
2. Peel the nectarines and divide them in segments.
3. Heat a heavy skillet or stovetop grill pan. Thinly brush the nectarine segments with about 1 tbsp walnut oil. Grill them for a minute each side and take from the pan.
4. Squeeze the half lemon over a small bowl, add honey, remaining walnut oil, fresh ground black pepper and salt to taste and whisk into a smooth dressing.
5. Pour the dressing over the salad greens and goat cheese.
6. Put the salad into four bowls and garnish with the grilled nectarine segments.
7. Serve with a wholewheat baguette and a fruity wine such as Sangria if desired.
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