Raspberry and Goats Cheese Summer Salad
The natural tart-sweetness of raspberries makes them an ideal pairing with crisp bitter greens like witlof and watercress.
Prep time: 10 mins
Cooking time: none
Serves 4
Ingredients
- 1 Lemon
- 100g Marinated Goat’s Cheese
- 100g Pecans
- ½ Fennel Bulb
- 1 Watercress Bunch
- 2 Witlof
- 100g Bresaola (optional)
- 125g Raspberries
- ½ Tbsp Raspberry Vinegar
- ½ Tbsp Caramelised Balsamic
- 1 Tbsp Honey
Method
-
In a small bowl, mix together the lemon juice, raspberry vinegar, caramelised balsamic and oil from the goats cheese. Mix well and set aside your raspberry dressing.
-
Roughly chop your pecans and then in a small frying pan, lightly sauté them with honey
-
Shave the fennel and toss it with lemon juice to prevent oxidising.
-
Wash and pick the watercress and the witlof and serve with teared pieces of bresaola. Toss alongside raspberries, shaved fennel, honey pecans and goats cheese. Finish by lashing with raspberry dressing.
Cook's Note:
If you prefer to stick to an entirely plant-based diet, leave out the bresaola and replace the goat's cheese with a non-dairy alternative.
