100 Acre Farm Salad

Name: 100 Acre Farm Salad
Total time: 10 min
Yield: 1
Ingredients: 1 round of goat’s cheese (25-30g approx.); 1 nectarine; 2 radishes; a selection of leaves of lettuce and salad leaves, watercress, tat soi…; ½ carrot; Pinch of bee pollen; 10g slivered almonds; 1 nasturtium flower; For the dressing; Extra virgin olive oil; White balsamic vinegar; Honey; Sea salt and freshly ground black pepper to taste

Recipe by: Darina Allen

I've made this with hand-picked seasonal organic greens, St. Tola’s goat cheese, honey and bee pollen; the description speaks for itself.

SERVES

PEOPLE

PREP TIME

MINUTES

Ingredients

1 round of goat’s cheese (25-30g approx.)
1 nectarine
2 radishes
a selection of leaves of lettuce and salad leaves, watercress, tat soi…
½ carrot
Pinch of bee pollen
10g slivered almonds
1 nasturtium flower
For the dressing
Extra virgin olive oil
White balsamic vinegar
Honey
Sea salt and freshly ground black pepper to taste

Method

Segment the nectarines and quarter the radishes with the stems still on.
Rinse the greens but keep the leaves whole.
Use a peeler to ribbon the carrots.
To make the dressing.
In a jar, mix the oil, vinegar, honey, sea salt and pepper and shake to mix, set aside.
To serve
Create a bed of greens on your serving plate, place the goat cheese and nectarines beside the leaves. Arrange the radish and carrot ribbons on top of the salad leaves. Drizzle the dressing over and top, sprinkle with bee pollen, slivered almonds and nasturtium flower. Serve immediately.