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Archive for the ‘Goat Cheese’ Category

We had a couple of good friends over for dinner, and an almost empty fridge. I knew I could pull a salad together, and I wanted it to have some protein so that our vegetarian friend wouldn’t feel deprived while the rest of us munched on sausages. I decided to go for the goat cheese, and I added the cranberries and olives to the salad because I adore really strong sweet and salty flavors with creamy goat cheese. Fresh herbs and balsamic vinaigrette tied it all together.

Ingredients for Salad with Goat Cheese, Cranberries, and Kalamata Olives.

Salad ingredients are ready for action!


Greens for Salad with Goat Cheese, Cranberries, and Kalamata Olives.

A gorgeous bed of mixed salad greens.

Ingredients:
(Serves 4-6 as a side salad.)
4-6 cups of arugula and mixed baby greens.
1 cup pitted kalamata olives.
2 T goat cheese.
1 T dried, sweetened cranberries.
1 fistful of basil.
1 fistful of italian parsley.

Balsamic Vinaigrette:
(Use only what you need, refrigerate the rest for several days.)
1T balsamic vinegar.
3T extra virgin olive oil.
1/2 tsp maple syrup.
1/2 clove of garlic, crushed and minced.
1 pinch of salt, to taste.

This was a really easy salad to make. I mixed up my vinaigrette, and created a lush bed of greens. Then I just chopped my herbs and added everything to the greens.

We ate this with warm sourdough bread slathered with butter, chicken apple sausage wheels, and delicious mushrooms sauteed in butter with garlic.

Salad with Goat Cheese, Cranberries, and Kalamata Olives, Plated.

On the plate, ready to enjoy.

The Verdict:
The flavors here we spectacular. I broke my own rules, though, and regretted it.

Do you see what I forgot?

Crunch!

Salads really need crunch. The baby greens and arugula were incredibly tasty with the goat cheese and the rich flavors, but everything was a little on the soft side. It could have used some nuts, or maybe a lettuce with more crispiness (romaine, endive, you know what I mean). Nobody complained, and there was a little tussling over the last bits of salad in the bowl, but I noticed. I asked my husband what he thought, and first he gave me the raised eyebrow “are you crazy?” look, but then he conceded, that yes, crunchiness is good. So, I deem this salad delicious and worthy of improvement.

Make it a meal:
We had it as a side salad, but with the goat cheese (and toss some nuts in — candied pecans or something) I think it would be a very rich and delicious meal.

Pack it to go:
This would be easy to pack to go. Just keep the dressing separate, add it when you’re ready to munch, fork toss (or put the lid back on and give it a few quick shakes), and enjoy.

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