Prune Warm Winter Salad
Ingredients
2 large handfuls (about 60g) of whole walnuts, roughly chopped200g round of goats cheese, cut into four thick slices
8 handfuls of mixed leaves (suggest watercress, baby-spinach, and lambs lettuce)
8 ready-to-eat SUNSWEET Prunes, finely sliced
1 pack of 4 vacuum-packed cooked beets, drained and thickly sliced.
For the dressing:
4 tbsp extra virgin olive oil
4 tbsp SUNSWEET Prune juice
2 tbsp lemon juice
2 tbsp orange juice
Salt & pepper, to taste
Instructions
1. Preheat the oven to 375f/190c/gas 5.
2. To prepare the dressing, place all the dressing ingredients into a jar, close tightly and shake well. Set to one side.
3. Place the chopped walnuts on a baking tray and roast for 5 minutes, shaking once. When browned all over, remove and set to one side. Don’t burn them.
4. Place the cheese rounds on a baking tray lined with parchment or foil. Place in the hot oven and leave until they have started to melt, but are still holding their shape – about 5 minutes. Don’t try to turn them.
5. Place the mixed leaves in a wide, shallow salad dish, arrange the sliced beets on top, and scatter over the sliced Prunes and the walnuts.
6. Remove the hot cheese sliced from the oven, and using a lifter, carefully place them on top of the salad.
7. Drizzle with the dressing, and serve immediately. This salad is delicious with a side of Barley Couscous or Quinoa.
Recipe Categories
Christmas, LP Gluten Free, LP Prune Juice Recipes, Sides and Salads,
