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Salad with goat’s cheese, artichokes, peppers and walnuts

By chef Marios Hadjiosif

Ingredients

4 slices of soft goat cheese (Chèvre) about 80 gr. each

4 tablespoons olive oil

1 tablespoon freshly sliced ​​thyme or oregano

4 artichoke hearts, cooked and cut into slices

400 gr (4 deep-filled dishes) assorted green salad leaves

2 red marinated peppers in strips

60 gr walnuts (about 1/2 inch)

Dressing: 

12 tablespoons olive oil

4 tablespoons of vinegar

1 tablespoon (mustard) with honey

1 small spoonful of oregano

Salt and pepper

Method

Step 1:

Prepare the dressing: Mix the vinegar, mustard, salt, pepper and oregano with a fork and then whisk in the olive oil. Keep it aside.

Step 2:

Preheat the oven to 180 ° C. Grease a little with olive oil, put the slices inside and sprinkle with the remaining olive oil. Add the herbs and bake in the oven for 2-3 minutes.

Step 3:

Stir salad leaves in a bowl, along with the artichoke hearts, peppers and walnuts. Add the dressing with a spatula and stir. Serve the salad in 4 dishes and add the hot goat’s cheese on top. Garnish the dishes by sprinkling them with the rest of the dressing.