<p>Prunes and goat cheese are great together any time of the year. When making this salad in the winter, use roasted, diced beets in place of raspberries. 309 kcal (1293 kJ); protein 9.3 g; fat 17.3 g; carbohydrates 27.2 g</p>
<p>Prunes and goat cheese are great together any time of the year. When making this salad in the winter, use roasted, diced beets in place of raspberries. 309 kcal (1293 kJ); protein 9.3 g; fat 17.3 g; carbohydrates 27.2 g</p>
Ingredients

    250 g / 1 cup raspberries

    1 teaspoon Dijon mustard

    1 teaspoon honey

    60 ml / 1/4 cup white balsamic vinegar

    45 ml / 3 tablespoons hazelnut oil

    30 ml / 2 tablespoons olive oil

    ¼ teaspoon salt

    1 pinch ground black pepper

    250 g / 4 large handfuls salad greens

    50 g / 1/4 cup thinly sliced red onion, soaked in cold water for 5 minutes and drained

    125 g / 1 cup Diced Prunes or Prune Bits

    200 g / 7 oz soft goat cheese

    25 g / 3 tablespoons chopped hazelnuts

    4 springs fresh thyme, stems removed and coarsely chopped

Print Recipe

Instructions

    Place 1/4 cup [75 g] of the raspberries in a bowl and whisk in the mustard, honey, vinegar, hazelnut oil, olive oil, salt and pepper to make a dressing.

    Divide the salad greens and onion slices among 4 bowls. Drizzle dressing over the greens and divide prunes and remaining raspberries among the bowls. Crumble soft goats’ cheese over the bowls and top with hazelnuts and thyme.

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