Rainbow Chard & Goat’s Cheese Salad with Candied Walnuts and a Raspberry Vinaigrette
A salad that pops with colour and flavour, this is a fantastically refreshing salad.
Prep time: 15 minutes
Cooking time: 5 minutes
Serves: 2
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For the salad;Pinch Sea salt 454 g tender young rainbow chard stems cut into 2-inch (5-cm) lengths and leaves left whole 30 g walnut halves toasted 85g Goat’s cheese (crumbled) 2 tbsp honeyFor the dressing; 1 tbsp Traditional Raspberry Jam60ml white wine vinegarPinch Black pepper
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Method;
Cut the leaves off chard and keep aside. - Boil the stems for 5 mins in salted water.
- Remove and cool under cold water.
- Place the leaves in water and boil for 3 mins, remove and set aside to cool.
- Add honey and walnuts to small sauce pan on a medium heat, toast and coat the nuts (about 5 mins).
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For dressing; Put everything together in an empty Folláin jar, close lid and shake
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Toss everything together and serve straight away.
- This salad is great on its own, but also works well with charred pear or apple slices, hot off the BBQ.
-
Method;
Ingredients
- For the salad;
- Pinch Sea salt
- 454 g tender young rainbow chard stems cut into 2-inch (5-cm) lengths and leaves left whole
- 30 g walnut halves toasted
- 85g Goat’s cheese (crumbled)
- 2 tbsp honey
- For the dressing;
- 1 tbsp Traditional Raspberry Jam
- 60ml white wine vinegar
- Pinch Black pepper
Method
-
Method;
Cut the leaves off chard and keep aside. - Boil the stems for 5 mins in salted water.
- Remove and cool under cold water.
- Place the leaves in water and boil for 3 mins, remove and set aside to cool.
- Add honey and walnuts to small sauce pan on a medium heat, toast and coat the nuts (about 5 mins).
-
For dressing; Put everything together in an empty Folláin jar, close lid and shake
-
Toss everything together and serve straight away.
- This salad is great on its own, but also works well with charred pear or apple slices, hot off the BBQ.
