The British weather gods have taken pity on its pale-skinned inhabitants down below and decided to send a bit of warmth and sunshine in our direction. Yay! Off comes the men’s shirts (ick!), out comes the barbecue paraphernalia (weeee!) and salads get served somewhere in-between (yum!). This is my entry to the fourth instalment of SnackShots.
Goat’s Cheese and Walnut Salad
Serves 6
Preparation: 10 mins – Cooking: None
Preparation: 10 mins – Cooking: None
Ingredients
- 150g (5 oz) salad leaves, washed
- 250g (9 oz) cherry tomatoes, halved
- 250g (9 oz) goat’s cheese
- 150g (5 oz) walnuts
- 30ml (2 tbsp) red wine vinegar
- 120ml (8 tbsp) olive oil
- 2.5ml (½ tsp) caster sugar
- salt and pepper
Method
- Tear the salad leaves into bite-sized pieces and put into a large salad bowl.
- To make the dressing, put the vinegar, olive oil, sugar, salt and pepper into a screw-topped jar and shake well to combine.
- Pour the dressing over the salad and toss well. Crumble the goat’s cheese on top and sprinkle with the walnuts.
Serving Suggestion
- Serve with French bread as a starter, or light lunch.
This works for me – Kevin at Closet Cooking makes one similar but adds warm mushrooms – fabulous. The whole lettuce, goat’s cheese and tomato combo is wonderful.
This is such a classic salad combination – yum! I hope you received my Snackshots muffin scoresheet last week? And I already know what I’m posting for this month’s event