A salad that adds color to you life
This salad has a nice fall / winter feeling to it and is filled with flavors and different textures: celery-apple and orange-carrot always work together nicely and together with the walnuts add a nice crunch, radicchio salad has this slight bitterness, which is balanced by the sweetness of the honey-mustard dressing, the warm goat cheese adds a beautiful creaminess topped off by a lovely smokey flavor from the bacon. There are so many delicious vegetables in it, it’s filled with vitamins and just generally speaking, a very healthy meal. If you’re vegetarian, you can either just leave out the bacon or maybe replace the bacon with some smoked tofu if you want the smokey flavor (I think, but haven’t tried it!). Serve with some toasted dark bread, you’ll love it!
Just one quick note on how to get the orange meat out if it the easiest way: first cut off top and bottom of the oranges, so they will not roll around anymore. Next, cut off the peel on the sides making sure that as little of the white stuff remains. You will see where the skin between the slices is now. Just cut into the orange as closely to the skin as you can and remove piece by piece.
For the salad
100g mixed salad leaves, washed and torn into pieces
1 radicchio salad, leaves washed and torn into pieces
100g celery, coarsely grated
1 large carrot, coarsely grated
1 apple, quartered, core removed and finely sliced
2 oranges, peeled, slices without skin
2 handfull walnuts, crushed
200g goat cheese, cut into thick slices (ca. 2.5 cm or 1 inch should be fine)
8 rashers of smoked bacon
For the honey-mustard vinaigrette
1 tablespoon dijon mustard
1 tablespoon honey
3 tablespoons olive oil extra vergine
1 tablespoon cider vinegar
juice of half a lemon
a splash of cream
1. Prepare the honey mustard vinaigrette: mix honey and mustard with olive oil, add cider vinegar, lemon juice and a splash of cream and mix well. Season to taste with salt and pepper.
2. Toss the salad leaves, radicchio, apple, orange, celery, carrot and walnuts into a bowl, add the vinaigrette and mix well until everything is covered.
2. Heat a pan until it is very hot (it’s ready when you can drip some water drops into the pan and they evaporate immediately). Add the goat cheese and fry until crispy on both sides. In the end, you should end up with goat cheese which is crispy on the outside, and warm and creamy on the inside.
3. Place the fried goat cheese on top of the salad, add the rashers of bacon and serve with some freshly ground pepper and toasted dark bread.
It’s really quick and simple to make and totally worth trying. Let me know what you think!