Green Salad with Grilled Goat Cheese and Cashews - Kalamata Papadimitriou
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Green Salad with Grilled Goat Cheese and Cashews

Ingredients

½ cup cashews
100 gr goat cheese (chèvre)
4 slices of baguette bread
1 tsp dry basil
1 bunch of rocket
200 gr fresh spinach, cleaned.
1/3 cup olive oil
4 tsp Pomegranate Balsamic Cream with Stevia* Papadim’s
Salt, to taste
Pepper, freshly ground, to taste
Parmesan flakes for the garnish

*balsamic cream with sweetener from the stevia plant

Preparation
  • Turn on the oven grill at 240ο C.
  • Put the cashews in a non-stick frying pan; without adding any oil, cook over moderate heat for 5 minutes, stirring constantly, until roasted.
  • Slice the chèvre (goat cheese) into 4 slices.
  • On each slice of bread, put one slice of goat cheese and sprinkle with half of the quantity of basil.
  • Transfer the bread slices into a shallow baking tray and grill for about 1-2 minutes, taking care that the cheese does not melt, but just begins to soften.
  • Rinse and strain the rocket; chop it into small pieces.
  • Do the same thing with the spinach.
  • Add the rocket and spinach in a bowl.
  • Drizzle the olive oil over the salad, add the Pomegranate Balsamic Cream with Stevia *, the roasted cashews, the remaining basil and the salt; mix thoroughly.
  • Take four individual dishes and place one grilled slice of bread with goat cheese at the bottom of the dish.
  • Then divide the salad into the dishes over the grilled cheese, sprinkle with freshly ground pepper and parmesan flakes and serve.

* balsamic cream with sweetener from the stevia plant

Source: http://www.dimitrisskarmoutsos.gr/

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