There are lots of variations to a goat’s cheese salad but I think Nicole’s recipe tops them all. The fig paste which is used really does give it a fruity finish.
Feeds approx.: 6-8 people
- 1 bunch Spinach
- 1 brunch rocket leaves
- 1 Pomegranate, remove seeds
- 100 g Fig paste
- 35 g pine nuts
- 35 g walnuts
- 100 g goats cheese
- 1 tbsp. french mustard with seeds
- 5 tsp. fresh lemon juice
- 1 -1.5 tbsp. olive oil
- 1 tbsp. honey
- salt & pepper according to taste
Shake all ingredients together but if too thick add some water.
Fry the pine nuts with some garlic butter (1/5 tsp.) until they become golden in colour and then spread them out on a piece of non-stick paper to drain.
Tear the salad leaves, add the pomegranate seeds, pine nuts and walnuts in a bowl and finally add the goats cheese and fig paste. Pour the salad dressing over the top before serving.