This is the perfect summer salad made up of sweet pears sliced paper thin, tangy peach and mango goat cheese, refreshing fresh herbs, and a slightly sweet, slightly tangy dressing of white balsamic and raspberries. To make the dressing, combine white balsamic raspberry blush vinegar, extra virgin olive oil, and lemon pepper sea salt seasoning and whisk. When shaving the pears, use a vegetable slicer at its 1/32″ setting for the perfect, paper thin slices. Julienne the mint and basil, add crumbled peach and mango goat cheese and drizzle the homemade dressing on top. Serve immediately.
Start off the new year right with this colorful, easy to make, simple salad that’s rich with antioxidants and vitamins from chia seeds, pomegranate seeds and kale. An aged fig balsamic vinegar acts as the perfect base for the dressing, but any rich, flavorful balsamic vinegar will do. This salad will last for a couple of days in the fridge, too, so you can eat healthy all week!
What you will need: The Dressing
1/4 c balsamic vinegar
1/8 c olive oil
2 oz honey goat cheese (if honey goat cheese isn’t readily available, add about a spoonful or less of honey to the dressing.)
juice of 1/2 lemon
1 bunch of kale (about 1 lb)
seeds from 1/2 of a pomegranate
a few handfuls of pistachios (shells removed!)
a handful or two of chia seeds
2 oz honey goat cheese
In a small mixing bowl, combine the ingredients for the salad dressing and whisk until the goat cheese is mixed in (there will be little pieces of goat cheese in the dressing and that’s fine). Chop kale into bite size pieces and add to a large mixing bowl. “Massage” the kale between your hands. This breaks down the cellulose wall making it less bitter and tough while making it easier to eat. A good 5 minute rubdown should do the trick. You can add the dressing before or right after this step, it just depends on how messy you want to get. Add the chia seeds, pomegranate seeds and pistachios and mix. Serve in a bowl with the remaining honey goat cheese crumbled on top.