John Myers
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Wild Herb Salad with Caramelized Goat Cheese and Roasted Walnuts
The perfect wild herb salad with caramelized goat cheese and roasted walnuts recipe with a picture and simple step-by-step instructions.
Aperitif: Cucumber Martini with tonic
- 40 ml Hendrick’S gin
- 20 ml Martini Dry
- 1 piece Cucumber
- 500 ml Tonic water
Wild herb salad with caramelized goat cheese and roasted walnuts
- 0,5 piece Lemon
- 1 tbsp Honey
- 3 tbsp Oil
- 150 g Mild goat cheese
At will:
- Honey
- Salt and pepper
- Walnuts
- Wild herbs Salad
- Tomatoes
- Radish
- Fresh cress
Cucumber Martini with tonic
- Cut the cucumber lengthways into thin slices with an asparagus peeler. Place the cucumber slice in a martini glass, add the gin and martini and fill up with tonic water. If the drinks are not chilled, add ice.
Wild herb salad with caramelized goat cheese and roasted walnuts
- Wash and spin the wild herb salad. Quarter the tomatoes and cut the radishes into small strips. For the vinaigrette, mix the lemon, salt, pepper, honey and oil together and season to taste. Heat the frying pan and add 2 tablespoons of honey and walnuts and fry the goat cheese briefly on both sides.
- Mix the wild herb salad with the vinaigrette in a large bowl. Arrange the tomatoes and radishes with the marinated lettuce in the middle of a large plate. Garnish with the goat cheese, walnuts, cress and the edible flowers and serve.
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