Spinach Salad with Creamy Goats Cheese, Sliced Radish & Blueberries Recipe

Name: Spinach Salad with Creamy Goats Cheese, Sliced Radish & Blueberries
Total time: 15 min
Yield: 4
Ingredients: 150 g Baby spinach leaves; 6 Radishes; 100 g Blueberries; 100 g Goats cheese; 1 tbsp Edible flowers; 3 tbsp Extra virgin olive oil; 1 tbsp Balsamic vinegar; 1 tsp Honey; 0.25 tsp Salt; 0.25 tsp Pepper

A vibrant and flavourful salad, perfect for a refreshing summer side dish. Combines creamy goats cheese with the crispness of radish and the sweetness of blueberries, adorned with edible flowers.

easy

00:15

METHOD

Step 1.
Begin by washing the baby spinach leaves and edible flowers gently under cold water. Allow them to air dry or gently pat them dry with kitchen towel.
Step 2.
Thinly slice the radishes using a sharp knife or mandoline for consistent thickness.
Step 3.
In a large salad bowl, combine the baby spinach leaves, sliced radishes, and blueberries.
Step 4.
Crumble the creamy goats cheese over the top of the salad.
Step 5.
In a separate small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
Step 6.
Drizzle the dressing over the salad and gently toss everything together to ensure the salad is evenly coated.
Step 7.
Finally, garnish the salad with edible flowers for a beautiful presentation.
Step 8.
Serve immediately or chill in the fridge for up to an hour before serving to enhance the flavours.