A lovely light salad that incorporates the sweetness of apples and pears and the tanginess of goat's cheese. Serve as a lunch or side salad at dinner for more guests.
Preheat the oven to 180 degrees Celsius.
Arrange the hazelnuts on a tray and place in the oven to roast for approximately 8 minutes.
Remove them from the oven and set aside until they are cool enough to handle.
Combine the olive oil and tamari and then using a pastry brush brush each side of the pieces of bread and place them on a baking tray to crisp for 5 to 8 minutes.
Rub the hazelnuts to remove the skin then roughly chop them and combine with the chopped apple, and celery.
Arrange the salad greens on a plate then fan pieces of witlof and pear over the top of the greens.
Combine the dressing ingredients and drizzle a little over each plate. Toss the remaining dressing through the apple and celery mix.
Spoon the apple and celery into the witlof leaves.
Divide the goast cheese evenly onto each plate.
Top with the crispy croutons.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 15 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Lunch, Salad, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1607 kj |
| Calories | 384 kcal |
| Fat | 32 g |
| Saturated Fat | 6.6 g |
| Total Carbohydrate | 12.9 g |
| Total Protein | 8.4 g |
| Fibre | 4.4 g |
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