Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Mesclun - seeNote

  2. 1 Avocado - peeled, halved,

  3. Pitted, cut into thin wedges

  4. 2 tablespoons 30ml Olive oil

  5. 2 tablespoons 30ml Rice wine vinegar

  6. 1 tablespoon 15ml Dijon mustard

  7. 1 Soft fresh 3-oz log goat cheese - chilled

  8. 2/3 cup 97g / 3.4oz Macadamia nuts - chopped

  9. Salt and pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Note: Mesclun is a mixture of different types of salad greens.

  2. Mound greens in a medium salad bowl. Arrange avocado slices atop greens. In a small bowl, whisk together oil, vinegar, and mustard. Season with salt and pepper.

  3. Cut cheese log into rounds, about 1/2-inch thick. Reserve a teaspoon of nuts. Place remaining nuts in a shallow bowl. Press cheese into nuts, turning to coat evenly. Then, heat a small amount of additional oil in a small skillet over medium heat. Add cheese rounds and saute only until warm.

  4. Place cheese rounds on salad and drizzle dressing over top. Garnish with reserved macadamia nuts.

  5. Serves 2.


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