Gary Rhodes Chorizo Goats Cheese Salad
Servings 4
Ingredients
- 100 g-200g mixed or single variety salad leaves
- 2-3 spring onions thinly sliced
- 225 g British hard goat’s cheese broken into chunks
- 300 g chorizo sausage peeled and cut into 1cm thick slices
- 4 tbsps olive oil
- 2 tbsps raspberry vinegar
- Pinch of caster sugar
- Optional ½ tsp Dijon mustard
- Salt and Pepper to taste
Instructions
- Simply whisk together 4 tablespoons olive oil, 2 tablespoons raspberry vinegar, a pinch of caster sugar, and ½ teaspoon Dijon mustard if desired. Season with salt and pepper.
- Mix together the salad leaves and spring onions and gently toss with the goat’s cheese.
- Heat a large frying pan with a drizzle of olive oil. Fry the chorizo, turning, for 3 to 4 minutes. Spoon the sausage into the salad, whisk any fat released into the vinaigrette and drizzle over the leaves
Notes
Tip: If you want a bit of additional flavour, try adding some natural yoghurt to your
salad. A few fresh raspberries can also be added to enhance the flavour of the
vinaigrette.
salad. A few fresh raspberries can also be added to enhance the flavour of the
vinaigrette.