Salads Recipes - Red Leaf Salad with Pecan Cheese Balls Recipe

Ingredients

Serve 4

• 175 g/6 oz mixed red salad leaves (red chicory, lollo rosso, red oakleaf, radicchio)

• small handful of nasturtiums, pansies or other edible flowers

• 1/2 red onion, thinly sliced

Cheese balls:

• 250 g/8 oz medium-soft goats' cheese, rinded, or cream cheese

• 40 g/1 1/2 oz pecan nuts, very finely chopped

• 2 tablespoons paprika

Yogurt dressing:

• 150 ml/1/4 pint natural yogurt

• 1 tablespoon lemon juice

• 1 teaspoon clear honey

• 1/2 teaspoon Dijon mustard

• salt and pepper

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Method:

1. Make the cheese balls first. Mix the cheese and pecan nuts in a small bowl. Shape into about 16 small balls.

2. Spread out the paprika on a sheet of foil and lightly roll the cheese balls in it to coat.

3. Place on a baking sheet and chill for at least 20 minutes or until required.

4. To make the yogurt dressing, beat all the ingredients together in a small bowl with a wooden spoon. Season to taste with salt and pepper.

5. Arrange all the salad leaves and flowers in a shallow serving bowl. Add the onion and spoon the dressing over. Add the cheese balls and serve immediately.