Perfect for a light lunch or a refreshing side dish: the sweetness of the roasted mirabelle plums, the creaminess of the goat's cheese and the crunchiness of the roasted walnuts come together beautifully on a mixed bed of lettuce, topped with a tangy balsamic vinaigrette.
Ingredients
Salad:
- 4 cups mixed greens arugula, spinach, and lettuce
- 1 cup fresh mirabellen or substitute with small plums, halved and pitted
- 4 oz creamy goat cheese crumbled
- 1/2 cup walnuts toasted
- 1/4 cup red onion thinly sliced
Balsamic Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Roast the Mirabellen: Preheat the oven to 375°F (190°C).
- Place the halved mirabellen on a baking sheet lined with parchment paper.
- Roast in the oven for 15-20 minutes, or until they are soft and slightly caramelized. Allow to cool.
- Prepare the Walnuts: While the mirabellen are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, roasted mirabellen, crumbled goat cheese, toasted walnuts, and thinly sliced red onion.
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
- Serve: Divide the salad into four servings and serve immediately.
Notes
Enjoy the delightful blend of flavors in this Mirabelle and Goat Cheese Salad, a dish inspired by the fresh and vibrant ingredients of European cuisine, particularly from regions where mirabellen are a treasured fruit, such as France and Germany.
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