Olive, Lemon, and Goat Cheese Salad
Goat cheese goes a long way, especially when it's added with fresh mint, baby spinach, black olives and a whole host of other great flavors. It's a real toss-up!
At a glance
2 preserved lemons, rinds only
1/2 cup good black olives
1 small fresh garlic clove, peeled
1 tbsp. minced fresh mint leaves
1/8 cup goat cheese, crumbled
1/2 lb. fresh baby spinach, washed and dried
1/4 cup extra virgin olive oil
1/2 lemon, juice of
1/4 cup toasted pine nuts
Chop the preserved lemon rinds and olives together roughly until pieces are about 1/2 centimeter or smaller. Mince the garlic clove together with the mint leaves, and toss with the lemon rinds and olives. Allow sitting at room temperature for about an hour to allow flavors to mingle. Lay the spinach leaves together in a serving bowl, and scatter the preserved lemon rind and olive mixture over them. Drop the pieces of goat cheese evenly over the top, and drizzle with the olive oil and lemon juice. Sprinkle with the pine nuts and toss gently and serve.
Ready in 1¼ hour
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