Goat Cheese Salad with Honey Mustard Dressing


Warm goat cheese salad with home-made honey mustard dressing

*ensalada de queso de cabra con salsa casera de miel y mostaza*

Ingredients:                                                                      Ingredientes:

corn salad leaves                                                            canónigos

cherry tomatoes                                                               tomates cherry

walnuts                                                                              nueces

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.


3 responses to “Goat Cheese Salad with Honey Mustard Dressing

  1. Oh this is my kind of salad – looks delicious! However the (Spanish :p) boyfriend would not even touch it, he doesn’t like corn salad and definitely can’t stand cheese, I’ll just have to do it for myself only! : ))

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