Goat Cheese Salad: a real vegetarian classic and Dutch favorite. This dish is present on most menu’s of Dutch restaurants, sauna’s and lunch rooms. To give this dish an extra health-boost, I added Microgreens & Fermented Red Cabbage. Don’t have those ingredients in-house? You can also add sprouts, apple or pickles!
Spinach, Goat Cheese Salad & Honey Mustard Dressing
Equipment
- Bowl
- Whisk
Ingredients
- Handful of Spinach
- ΒΌ Shallot
- 1 tbsp Vinegar
- 1 Tomato
- 60 gram Goat Cheese
- 40 gram Walnuts
- Some Microgreens
- Some Fermented Red Cabbage
Honey Mustard Dressing
- 1 tbsp Vinegar
- 5 tbsp Olive Oil
- 1 tsp Mustard
- 1 tsp Honey
Instructions
Preparations
- Slice the tomato in smaller pieces, the goat cheese in slices and the shallot in rings. Let the shallots marinate in some vinegar and salt.
- Toast the walnuts until brown in a baking pan.
Making the Dressing
- Add the dressing ingredients to a bowl, and use a whisk to mix the dressing. Taste the dressing and season with salt, pepper or some additional honey.
Plating
- Add the washed and dried spinach leaves to the plate. Top with slices of goat cheese, tomato, microgreens, fermented cabbage and walnuts. Take the shallots out of the vinegar, and add those to the salad as well.
- Serve the salad with the dressing and a good slice of sourdough bread!