Salad with Goat Cheese, Mango, and Pine Nuts
Salads • World
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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