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Salad with Goat Cheese, Mango, and Pine Nuts

Salad with Goat Cheese, Mango, and Pine Nuts

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Salads | World cuisine

⏳ Time

1 hour

🥕 Ingredients

16

🍽️ Servings

6

Description

For this salad, I usually use pre-packaged salad mixes of various types of greens; they are already chopped and mixed, and you just need to wash them and place them in a salad bowl. However, if you can't find such a mix, any salad leaves will work. You can toss the salad. It's optional. Garnish with physalis (according to the number of servings).

Ingredients

  • Goat cheese - ½ piece
  • Beetroot - 1½ pieces
  • Arugula - 1 bunch
  • Corn Salad - 1 bunch
  • Green Butter - 1 bunch
  • Radicchio Salad - 1 bunch
  • Pistachios - 1 tablespoon
  • Mango - ½ piece
  • Physalis - 6 pieces
  • Olive Oil - 3 tablespoons
  • Herbes de Provence - a pinch
  • Meyer Lemon Juice - 2 tablespoons
  • Balsamic Vinegar - 2 teaspoons
  • Honey - 1 teaspoon
  • Fresh basil leaves - a pinch
  • Italian chopped parsley - a pinch

Step by Step guide

Step 1

For the salad, you need to have pre-cooked and preferably chilled beetroot (1 large or 1.5–2 medium-sized). It depends on how many servings the salad will be for.

Step 2

Peel the cooked beetroot and cut it into medium slices. Place it in the salad bowl on top of the previously washed and chopped (torn) salad leaves.

Step 3

Cut half of the mango into medium slices; you can also use a pear (ideally — fig). Place it on top.

Step 4

Next, cut the goat cheese into medium cubes (in this salad, I used hard cheese) and add it to the salad.

Step 5

Sprinkle everything with pine nuts on top.

Step 6

Next, prepare the dressing. In a separate container, mix the oil, vinegar, all the spices, and add 1 part of lemon juice (squeeze one half of the lemon). Mix everything until smooth and drizzle over the salad.

Step 7

You can also drizzle the salad with olive oil and squeeze the second half of the lemon.

Step 8

Evenly distribute the honey over the surface of the salad.

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