Spinach, persimmon, goat’s cheese and hazelnut salad
Sweet persimmon, creamy goat's cheese and crunchy hazelnuts form the perfect alliance in this sophisticated salad recipe. Serve with a glass of crisp white wine at your next dinner party
- 15 mins preparation
- Serves 4
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Ingredients
- 250 gram bag baby spinach leaves
- 2 persimmons, ripe but firm, chopped into chunks
- 1/2 cup hazelnuts, lightly toasted and roughly chopped
- 100 gram goat’s cheese, crumbled
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 teaspoon thyme leaves
- 2 teaspoon honey
- salt and freshly ground black pepper
Method
- 1Arrange spinach, persimmons, hazelnuts and goat’s cheese in a large bowl or platter.
- 2Mix together the olive oil, lemon juice, thyme and honey. Season dressing with salt and pepper, then drizzle over the salad.
- 3Leftover dressing can be stored in a sealed jar in the refrigerator.
- 4Serve the salad with roasted or as a stand-alone lunch dish.
Notes
PER SERVE: Energy: 396kcal, 1658kj Protein: 12g Fat: 30g Saturated fat: 7g Cholesterol: 12mg Carbohydrate: 19g Fibre: 5g Sodium: 112mg
