Prep
10 mins

Cooking Time

Cooking
0 mins

Serves 2

Classic Crispy

Ingredients

Serves: 2

For the salad:

  • 150g Florette Classic Crispy salad
  • 200g Florette Beetroot, cut into wedges
  • 200g cup walnuts, coarsely chopped
  • ½ cucumber, sliced lengthways into ribbons
  • 100g goats cheese

For the dressing:

  • 2 tbsp honey
  • 1½ tbsp Dijon mustard
  • 3 tbsp red wine vinegar
  • 1½ tbsp minced shallots
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 4 tbsp vegetable oil

Method

  1. In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
  2. Place the salad leaves in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Top the salad with the beetroot, walnuts, cucumber ribbons and goats cheese. Serve immediately.
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