Goat Cheese and Green Salad

Try our delicious and healthy salad using our Cranberry & Pear Balsamic Vinegar and Picual Olive Oil. In this salad, I use Organic Spring Mix and Collard Green as the main part of the salad. Since living in the south, I have gravitated to using collard green for my salads and soups, especially after knowing its benefits. Collard green are high in fiber, antioxidants, vitamins A and C, and a good source of iron. Besides, it is less bitter than kale. Once all the greens are chopped, I added glazed walnuts and chopped green apples. Before serving, I added goat cheese. Alternatively, you can add Feta cheese as it is easier to find on your local supermarket or store. The goat (or sheep) cheese I use comes as a block in a container filled with water and can be purchased from a Yugoslavian or Bulgarian store, or any European market. Last, I add our vinegar and oil and mix. It has been a hit in my house and during our Christmas gathering.

Recipe: 4 Servings

For the walnuts:

Place a cup of chopped walnuts in a cookie tray
Add 1/2 cup of Picual Olive Oil, 1/2 cup of Fig Balsamic Vinegar, and 1/3 Teaspoon of Salt. Mix
Roast in the oven for 10 minutes, mixing it halfway, at 350F, until it is golden brown
Let it cool.

Dressing:

In a bowl, add 1/2 cup of Cranberry & Pear Balsamic Vinegar, 1/2 cup of Picual Olive Oil and sea salt and pepper to taste. Mix well.

Salad:

Chop 3 cups of collard green and mixed greens (use any you like)
Chop a small green apple
Add 1/2 cup of Feta or Goat cheese
Add the cooled walnut
Add dressing
Mix
Enjoy!