Thursday, November 10, 2011

Goats Cheese & Toasted Walnuts with Leafy Greens and a Balsamic & Shallot Dressing - 10 Points (Serves 1)

40g Goats Cheese - Crumbled
15g Walnuts - Chopped
Leafy Greens - As much as you want, I use Spinach, Rocket, Watercress and Lambs Lettuce
4 Tablespoons Balsamic Vinegar
4 Tablespoons Lemon Juice
1 Shallot - Finely chopped
1 tsp Runny Honey

  1. Chop the walnuts and place in a dry pan on a medium heat to toast
  2. Wash the leaves and put in a large bowl with room for tossing
  3. Cut the rind off the goats cheese and crumble into the leaves
  4. Once the walnuts begin to brown, put on top of the leaves and cheese
  5. Mix the balsamic vinegar, lemon juice and honey in a jar / jug and add salt and pepper to season
  6. Mix in the shallots and taste, adjusting the flavours to your preferred taste
  7. Pour the dressing over the leaves and toss all together
  8. Serve immediately so the leaves do not become soggy

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