Warm goat cheese salad with home-made honey mustard dressing
*ensalada de queso de cabra con salsa casera de miel y mostaza*
corn salad leaves canónigos
cherry tomatoes tomates cherry
jamón ibérico jamón ibérico
goat’s cheese queso de cabra
honey mustard dressing salsa de miel y mostaza
Corn salad leaves, or lamb’s lettuce, is quite common in salad here in Spain, but I was not familiar with it before. Any green salad leaves (e.g. lettuce, baby spinach, or watercress) will work well though.
To warm the goat’s cheese, place rounds in a pan over medium heat on a piece of parchment paper. Cook both sides until the cheese has slightly melted and begun to brown. The parchment paper is important for preventing the cheese from sticking to the pan.
For the honey mustard dressing, mix equal parts honey and mustard together until it is homogenous. Add a little water if it appears too thick. Here we used a good quality wild honey and yellow mustard.