Friday, 15 June 2012

Cook The Fabulous – Easy Goat's Cheese Salad



The Ingredients


For 1 Portion of Salad you need:

1 Teaspoon Extra Vergine Olive Oil
1 Tablespoon White Balsamic Vinegar
1 Teaspoon White Crema de Balsamico
A Pinch of Sea Salt
1/2 Teaspoon Honey
1/2 Teaspoon Mustard
Optional: A Pinch of Piri Piri
A Slice of Goat's Cheese
Cherry Tomatoes
Romana Salad

The Basics



Before you start preparing the basics of the salad you can already preheat your oven to 200°. Now you have time for the rest. Remove the outside leaves of the romana salad until everything looks fresh. Then cut of the upper bit and wash it as it is. Don't remove the leaves in order to clean it. I mean you can if you want to but it is not necessary. Shake the salad a little to remove the water and place it on a kitchen towel with the cutted upper part facing down in order to let it dry a little – or use a salad spinner if you have removed the leaves. Then wash the cherry tomatoes. You can now start cutting the romana salad and putting it into the bowl you are later going to serve it in. I love this kind of salad as it is so easy to prepare and you need very little kitchen supplies that you have to put into the dish washer later on. After cutting the leaves add the tomatoes. I leave them uncut so I don't have the juice messing with the dressing but instead this burst of freshness and aroma when biting into one.


The Cheese



Place your goat's cheese into an ovenproof dish and put it into the preheated oven. I use the grill function at about 200°. But watch out. This one lets it get dark pretty easily and we are talking about seconds. If you want to be on the safe side use air circulation. That will work just as fine but will take longer.


 The Dressing


Above I gave you the amounts I'm normally using for the dressing. But it totally depends on how much salad you're making and how sweet or acidic you want to have it. You should stick to the chronology I am suggesting though. First of all place a little sea salt in a glass or dressing shaker (don't overdo it – you can add more later on but you can't make it less salty), add the vinegar, crema de balsamico, mustard and olive oil (I use less oil than vinegar but friends of mine do it the other way around). Stir everything with a fork or shake it. Now you can add a little honey. Don't mix the honey into the dressing before as the sea salt will not dissolve and you have this crisp salty bits in your salad. Now stir or shake again. If you like it spicy you can add some piri piri or chilli. Go crazy. It's your salad ;-)


The Result


Remove the cheese from the oven as soon as it has a dark and crispy upper part and place it on top of the salad. Then pour the dressing slowly over it. And now – enjoy!!
I love this salad as it is crisp, tasty, easy to prepare and perfect for hot summer days!


If you tried it please let me know if you liked it!
Enjoy Honeys!!

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