One thing I really love about the summer months is salads. I simply adore salad in any way, shape or form. I eat them all year round, but summer is when I especially enjoy them and that is mostly because of all the fresh salad leaves and vegetables that are available during the warmer months. This salad here today is exciting and fabulous and quite simple to make. I like simple don't you?
What makes it so exciting is not so much the colourful mix of salad leaves . . . baby rocket (arugula), radicchio, frisee . . . or even the colourful chopped vegetables that I add for crunch . . .
Not the goats cheese truffles . . . tangy little balls of rich goats cheese rolled in chopped dried cranberries and toasted pecans . . .
It's not that punchy, honey mustard and lemon vinaigrette with just the right amount of sweetness, heat and tang . . .
It's all of them put together . . . that's what makes it so exciting, and interesting and . . . dare I say it??? Why not . . . ONE of the most delicious salads ever!! And it's such a simple idea. You will thank me for this.
*Mixed Greens with Goat's Cheese Truffles*and a Honey Lemon Vinaigrette
you favourite salad vegetables, finely chopped
(peppers, cucumber, carrots, beetroot, etc.) Optional
For the Truffles:
125g of soft goats cheese (4 ounces)
60g of cream cheese (2 ounces)
a pinch of both salt and black pepper
4 TBS finely chopped dried cranberries
4 TBS chopped toasted pecan nuts
For the dressing:
60ml of liquid honey (1/4 cup)
60ml of fresh lemon juice (1/4 cup)
2 TBS good quality balsamic vinegar
2 tsp grainy mustard
60ml of olive oil (1/4 cup)
60ml of canola oil (1/4 cup)
salt and black pepper to taste
To make the truffles, cream together the goats cheese and cream cheese with a pinch each of salt and black pepper. Divide into 12 equal bits and then quickly roll each bit into a ball between the palms of your hands. Mix the cranberries and cooled pecan nuts together in a bowl. Drop the goats cheese balls into this mixture and roll them around to coat them generously. Place onto a plate. Once they are all rolled and coated, cover lightly and place in the refrigerator to chill for about half an hour.
Whisk together the dressing ingredients to combine, or shake together in a jar with a lid.When you are ready to serve the salad, divide the salad greens between four chilled salad plates. Top with any vegetables you want to use as required. (I used chopped peppers and spring onions) Top each salad with three truffles. Whisk or shake the dressing ingredients together again and drizzle some over each salad. Pass any remaining dressing at the table.