Salads Recipes -
Red Leaf Salad
with Pecan Cheese Balls
Recipe
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
Method:
Make the
cheese balls first. Mix the cheese and pecan nuts in
a small bowl. Shape into about 16 small balls.
Spread out the paprika on a sheet of foil and
lightly roll the cheese balls in it to coat.
Place
on a baking sheet and chill for at least 20 minutes
or until required.
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.
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.