Green Salad with Grilled Goat Cheese and Cashews – Kalamata Papadimitriou

Green Salad with Grilled Goat Cheese and Cashews

Dimitris Skarmoutsos, Chef


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* Kalamata Papadimitriou
Salt, to taste
Pepper, freshly ground, to taste
Parmesan flakes for the garnish

*balsamic cream with sweetener from the stevia plant

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


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