Macadamia Nut And Goat Cheese Salad (you can use almonds chopped)

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Macadamia Nut And Goat Cheese Salad

 

4 cups mesclun or mixed salad greens

1 avocado, peeled, halved, pitted, cut into thin

wedges

2 tablespoons olive oil

2 tablespoons rice wine vinegar

1 tablespoon dijon mustard

1 soft fresh 3-oz log goat cheese, chilled

2/3 cup macadamia nuts, chopped (you can use almonds)

salt and pepper to taste

 

Mesclun is a mixture of different types of salad

greens.

Mound greens in a medium salad bowl. Arrange avocado

slices atop greens. In a small bowl, whisk together

oil, vinegar, and mustard. Season with salt and

pepper.

Cut cheese log into rounds, about 1/2-inch thick.

Reserve a teaspoon of nuts. Place remaining nuts in a

shallow bowl. Press cheese into nuts, turning to coat

evenly. Then, heat a small amount of additional oil in

a small skillet over medium heat. Add cheese rounds

and saute only until warm.

Place cheese rounds on salad and drizzle dressing over

top. Garnish with reserved macadamia nuts. Serves 2.

 

 

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