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CITRUS & GOAT CHEESE SALAD

CITRUS & GOAT CHEESE SALAD -1

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DELICIOUS

Description

Like most of my salads this one started out with what I had in the fridge… You might also see a pattern. It is usually based on what is in season so citrus is readily available in winter.

I used can beets but you could always roast your own if you have time. I cannot do a salad without crunch… so enter the snap peas and almonds (any nut will do). And then a velvety, creamy goat cheese to make it decadent and luxurious.

It pairs perfectly with the vibrant oranges and grapefruit. And the zest and citrus juice in the dressing is simply divine…

And the best part is that it is brimming over with so many fruits and veggies that a good for you. Delish and healthy. The perfect combo.

Happy Monday
xxx Chef MM

CITRUS & GOAT CHEESE SALAD






US (Imperial)


Print Ingredients

FOR THE SALAD
1 pack of butter lettuce
1 pack of snap peas
1 ½ cups of mini peppers- sliced into disks
1 can of whole beets – cut into halves
1 large grapefruit – segmented (reserve zest and juice for dressing)
2 oranges – segmented and pith removed
1 cup of goat cheese- crumbled
½ cup almonds
1/3 cup of spring onions- finely sliced
2 TBS of chia seeds

FOR THE DRESSING
Juice and zest of the grapefruit
½ cup good quality olive oil
4 TBS good quality balsamic
1 TBS Dijon mustard
Lots of coarse salt and black pepper to taste



Instructions

Zest the grapefruit and set it aside. Peel and segment the grapefruit over a bowl and reserve the juice. Combine the grapefruit juice and zest with the remaining salad dressing ingredients and whisk to combine. Set the dressing aside.

Segment the oranges with a sharp paring knife and set aside. Halve the beets and slice the spring onions and mini peppers.

Lay the butter lettuce down in a large bowl or on a flat platter. Top with the snap peas and mini peppers. Scatter the salad with the beets, grapefruit and orange segments. Crumble on the goat cheese and garnish with the spring onions, almonds and chia seeds.

Dress the salad just before serving.

SERVES 6





EU (Metric)


Print Ingredients

FOR THE SALAD
1 pack of butter lettuce
1 pack of snap peas
1 ½ cups of mini peppers- sliced into disks
1 can of whole beets – cut into halves
1 large grapefruit – segmented (reserve zest and juice for dressing)
2 oranges – segmented and pith removed
1 cup of goat cheese- crumbled
½ cup almonds
1/3 cup of spring onions- finely sliced
2 TBS of chia seeds

FOR THE DRESSING
Juice and zest of the grapefruit
½ cup good quality olive oil
4 TBS good quality balsamic
1 TBS Dijon mustard
Lots of coarse salt and black pepper to taste



Instructions

Zest the grapefruit and set it aside. Peel and segment the grapefruit over a bowl and reserve the juice. Combine the grapefruit juice and zest with the remaining salad dressing ingredients and whisk to combine. Set the dressing aside.

Segment the oranges with a sharp paring knife and set aside. Halve the beets and slice the spring onions and mini peppers.

Lay the butter lettuce down in a large bowl or on a flat platter. Top with the snap peas and mini peppers. Scatter the salad with the beets, grapefruit and orange segments. Crumble on the goat cheese and garnish with the spring onions, almonds and chia seeds.

Dress the salad just before serving.

SERVES 6




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