Goat Cheese, Fig and Hazelnut Summer Salad

July 29, 2015 • NutritionVegetarian

A Summer Salad that I’d love to have Right Now!

Summer dishes are a bit tricky: Often, our body is just not up to any heavy food.

In this video, Chef Nina Parker shows us how to prepare a lovely summer salad.
This delicious dish combines figs, goat cheese, toasted hazelnuts and green leaves together for a delightful meal that you are sure to love!

Got you the appetite?
Let’s prepare our summer Salad!

INGREDIENTS
1 tbsp Lemon Juice
2 tsp Honey
1 tsp Chopped fresh thyme leaves
3 tbsp extra-virgin olive oil
Sea salt and Black Pepper
3 ½ oz Blanched Hazelnuts (100 g)
1 Round Lettuce
1 ¾ oz Rocket Leaves (50 g)
4 Black Figs, quartered
5 1⁄3 oz Goats Cheese (150 g)

PREPARATIONS

1st STEP: PREPARING THE DRESSING
Whisk lemon juice, honey, thyme leaves, Virgin Olive Oil, salt and black pepper together in a bowl. Taste it: Do you like the seasoning?

2nd STEP: TOAST THE NUTS
Heat a saucepan over a high heat, add the hazelnuts and toast until slightly darker in color, shaking the pan. Tip out and leave to cool. Roughly chop about half the nuts, keeping the rest whole.

3rd STEP: PREPARE THE GREEN VEGGIES
Wash and dry the lettuce and rocket leaves and tear them into a mixing bowl.

4th STEP: FRY THE GOATS CHEESE
Add the olive oil to the same pan over a medium heat. Cut the goat’s cheese into 1cm slices, and when the oil is hot, fry the slices for about 1 minute, until golden. Turn over to brown the other side, then remove from the heat.

5th STEP: YOUR SUMMER SALAD IS ALMOST READY. JUST ARRANGE IT!
Toss the salad in 3/4 of the dressing. Carefully arrange a few slices of the warm cheese on the serving plates, followed by a mound of leaves on top. Pile over the nuts and figs and finish with the last of the cheese. Drizzle over the remaining dressing and serve immediately.

Enjoy!

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