I am launching a Salads section tadaaaammm!! It is kinda time. We all have made our “new year resolutions” about having healthier life style in the new year and eat our “5 a day”.
At the same time they say: “Take it easy in January!” Don’t be too harsh on yourself and take it slow! 😉 This salad is absolutely amazing, filling and very well balanced in terms of all you need to stay healthy, beautiful and at the same time full of energy!
I still remember the first time when I ate this salad. It was in a Dutch city Utrecht where I was lucky to live for 3 happiest months in 2007. Holland is a great place to live and eat. Unique architecture, lovely channels slicing the country’s cities in stripes and pieces, many restaurants and bars are actually… converted churches! Its amazing. I love Holland. If you need any tips on where to go, please ask! I will be happy to advise.
Back to business. The first time I saw this salad on the menu was in Utrecht, in one of the restaurants in the main square. “Dutch goat cheese”, “honey” and “bacon” were mentioned in the salad description. Sounded weird. I never came across anything like that in Moscow where I had been living for the previous 10 years (Caesar and Greek used to be on the agenda there). I scratched my head and decided to order this unknown animal.
It has become my favourite salad since. There are many variations and I am sharing one of them with you today.
- soft goat cheese
- pine nuts
- dried figs
- green salad (ruccola, radicchio, lettuce, etc).
- bread (optional)
- whole-grain mustard
- red wine vinegar
- olive oil
Make a salad dressing:
- 2 tb. spoons of grain mustard
- 3 tb. spoons of honey
- a good gulg of olive oil (depending on how big your salad is)
- 1 tb. spoon of red wine vinegar
Prepare a bowl with your fresh green leave salad and set aside.
- Soak the figs for a few minutes
- Chop them into small pieces.
- Slice the soft goat cheese (I prefer thicker pieces)
- Slice your baguette (if you use it)
Toast your slices of bread slightly in the preheated oven – 200 degrees or use the grill mode. Watch them! They must be golden, not brown.
Take the pieces of bread out of the oven. Put some chopped figs on top, cover with the slice of cheese and return to the oven for a minute or two. We need the cheese to melt and cover the figs – like a hat!;-)
In a meantime toast your pine nuts and walnuts in a small pan on the fire very quickly.
You have to be quick now because your wonderful salad has to be served warm! 😉
“Dress” your salad with the beautiful dressing you made before.
Put the toasted bread with the fig&cheese hat on top of the salad.
Sprinkle it with the toasted walnuts and pine nuts.
Serve. It is amazing.
1. Add either grilled pieces of bacon or slices of smoked salmon.
2. Don’t use bread. Instead:
Slice your goat cheese. Then, put the egg whites in one small bowl and the bread crumbs in another. Coat each piece of goat cheese with egg white, then coat with bread crumbs; transfer to a baking sheet. Bake for 10 minutes.
3. Toast the walnuts on a baking sheet for about 10 minutes, or until lightly browned. Cool and chop fine. Roll the pieces of goat cheese in the walnuts to coat the cheese. Put the cheese in an oven-proof dish and heat until the cheese is warmed and soft, but not runny, about 5 minutes.
You might want to use fresh figs…although the new recipes with the fresh figs are coming soon! 😉 Follow me.
Inspired by: Utrecht