I recently visited an amazing French Market and bought the most delicious hard goats cheese. It was fantastic on its own with a chunk of French bread, but it also worked really well in this seasonal salad. Figs and blackberries are at their best at the moment and I am finding it hard to resist using them in everything. This smoked duck can be bought in most supermarkets already sliced which certainly speeds things up. Kale when roasted has a superb texture in salads and lets not forget its nutritional value. My dressing which has a sweetness to it, pulls the whole dish together brilliantly and is so easy to make. ⠀ ⠀
⠀ Serves :- 4⠀ ⠀ INGREDIENTS ⠀ ⠀ 200g kale chopped ⠀ 160g smoked duck breast sliced ⠀ 50g goats cheese broken into chunks or sliced ⠀ 2 large fresh figs quartered⠀ 12 blackberries ⠀ 3 spring onions finely sliced ⠀ Two tablespoons shelled pistachio nuts ⠀ ⠀ Dressing ⠀ ⠀ 1 1/2 tablespoon Willy’s Apple Cider Vinegar ⠀ 2 teaspoons honey ⠀ 3 tablespoons olive oil⠀ 1 clove crushed garlic ⠀ 1 teaspoon Dijon mustard ⠀ Salt and pepper ⠀ ⠀ ⠀ METHOD ⠀ ⠀ Shake the dressing ingredients in a jar and set aside to infuse.⠀ ⠀ Spread the kale on a baking sheet lined with parchment paper. Drizzle or spray with olive oil and sprinkle with salt. Roast at 210 degrees for approximately 10 minutes. You may have to do this in 2 batches.⠀ ⠀ Leave the kale to cool. Assemble the salad in a large bowl and drizzle with the delicious dressing. ⠀ ⠀
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