The latest issue of Real Living magazine is jam packed with Christmas ideas. I'll be entertaining a lot over the Christmas period and one particular salad recipe grabbed my attention, it looks simple and delicious.
Walnut, goat’s cheese & wild rocket salad
Photo: Katie Quinn Davies
Serving size: Serves 8 Cooking time: Less than 30 minutes
1 1/4 cups walnuts, chopped roughly 1 tbsp white wine vinegar 1 tsp caster sugar 1 eschalot, chopped finely 1 1/2 tbsp extra virgin olive oil 250g wild baby rocket leaves 300g goat’s cheese in ash, crumbled into pieces (we used South Cape Goat’s Cheese in Ash)
Equipment: Sharp knife; frying pan; wooden spoon; large mixing bowl
Heat frying pan over medium heat. Toast walnuts for about 10 mins until fragrant, tossing occasionally. Remove from heat and set aside.
Make dressing Meanwhile, combine white wine vinegar and sugar in bowl; stir to dissolve sugar. Add eschalot and extra virgin olive oil. Season and stir to combine.
Add rocket leaves to bowl of salad dressing and toss well to coat. Arrange salad on serving platter.
Serve Scatter over walnuts and crumbled goat’s cheese. Serve alongside the Christmas turkey.