Raspberry and Goats Cheese Salad with Raspberry Dressing
With roughly five components to throw together this salad is a simple but impressive dish.
- Makes : 4 |
- Prep Time : 10 mins |
- Cook Time : 10 mins
100 g pecans/ walnuts
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) brown sugar
¼ tsp (1.25 ml) ground cinnamon
¼ tsp (1.25 ml) ground cumin
pinch of smoked paprika
salt and pepper
170 g fresh raspberries
3 Tbsp (45 ml) white wine vinegar
1/4 C (60ml) olive oil
½ (2.5 ml) tsp Dijon mustard
salt and pepper, to taste
2 handfuls of mixed greens such as rocket, baby spinach, lamb’s lettuce, frisee
50 g goat’s cheese
170 g raspberries
In a small saucepan, melt the butter over a medium heat then add the nuts and allow to cook for 2-3 mins. Stir continuously until they turn golden brown. Then add the sugar, cumin, cinnamon and paprika. Allow to cook for a further 5 minutes until the nuts are evenly coated in the spice mix, watching that the sugar doesn’t burn.Turn out on a greaseproof paper lined tray and leave to cool. Once cooled, break into smaller pieces.
In a food processor or using a jug and a hand blender, blend the raspberries until pureed. Strain the juice to remove the seeds into a clean bowl making sure to press the pulp for any last bits of juice. Then add the white wine vinegar and the olive oil and stir gently to combine. Season with salt and pepper.
Gently toss the leaves, berries and cooled nuts together, then add the crumbled goat’s cheese making sure to distribute the components evenly. Drizzle over the dressing and season with a touch more salt and black pepper.