Ingredients for Olive Preserved Lemon And Goat Cheese Salad
- Preserved Lemons
- Black Olives
- Fresh Garlic Clove
- Fresh Mint Leaves
- 4 ounces goat cheese, crumbled
- Baby Spinach
- Extra Virgin Olive Oil
- Lemon, Juice Of
- 1/4 cup toasted pine nuts
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How to Make Olive Preserved Lemon And Goat Cheese Salad
- Finely chop 1/4 cup preserved lemon rind and 1/2 cup Kalamata olives until pieces are about 1/2 centimeter or smaller.
- Mince 1 clove garlic and 1/4 cup fresh mint leaves. Combine with the chopped lemon rind and olives in a medium bowl.
- Let the mixture sit at room temperature for at least 60 minutes to allow the flavors to blend.
- Arrange 5 ounces baby spinach leaves in a large serving bowl.
- Evenly distribute the preserved lemon and olive mixture over the spinach.
- Crumble 4 ounces of goat cheese over the salad.
- Drizzle with 2 tablespoons extra virgin olive oil and 1 tablespoon fresh lemon juice.
- Sprinkle with 1/4 cup toasted pine nuts.
- Gently toss and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
12g
Carbs
1g
