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Macadamia Nut and Goat Cheese Salad
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Ingredients:
4 cups mesclun
1 avocado, peeled, halved, pitted and cut into thin wedges
2 Tbs. olive oil
2 Tbs. rice wine vinegar
1 Tbs. Dijon mustard
One 3-oz. log soft fresh goat cheese, chilled
2/3 cup macadamia nuts, chopped
Salt and pepper to taste
Preparation:
Mound greens in a medium salad bowl. Arrange avocado slices atop greens.
In a small bowl, whisk together oil, vinegar and mustard. Season with salt and pepper.
Cut cheese log into rounds, about 1/2-inch thick. Reserve a teaspoon of nuts. Place remaining nuts in a shallow bowl. Press cheese into nuts, turning to coat evenly. Then heat a small amount of additional oil in a small skillet over medium heat. Add cheese rounds and saute only until warm.
Place cheese rounds on salad and drizzle dressing over top. Garnish with reserved macadamia nuts.
Note: Mesclun is a mixture of different types of salad greens.
Yield: 2 servings
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