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Leaf salad with mango and feta cheese

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Ingredients for 4 servings:

  • 250 g green leaf salad, e.g. Lollo Bianco, arugula, lamb’s lettuce
  • 1 bunch of spring onions
  • 1 mango(s)
  • 100 g sheep’s cheese
  • 1 egg(s)
  • 50 g hazelnuts, ground
  • Raspberry vinegar
  • Hazelnut oil
  • Salad herbs as desired
  • salt and pepper
  • Tarragon mustard, optional

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the lettuce leaves, tear them into bite-sized pieces, spin them dry, and arrange them decoratively on 4 plates. Peel the mango, cut them into strips, and add them to the salad. Cut the feta cheese into fairly small cubes. Beat the egg, toss the feta cheese cubes in it, then toss them in the ground hazelnuts. Fry the cubes in a little oil or butter over low heat until the hazelnuts have taken on some color. Add them to the salad. Mix the vinegar, oil, herbs, and perhaps 1 teaspoon of tarragon mustard (if it goes well with the other herbs) into a sauce and serve over the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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