This salad is a sure appetizer if you don’t wanna serve anything too experimental.It is a little bit sweet because of balsamico syrup dressing, but goes well as an entrée before the main course.
different kind of salads
1/2 cantaloupe melon
few big slices of goat cheese (300g) (cut into four slices)
70-100g pine nuts
1/2 red balsamico
Preheat the oven to 180° c degrees. Roast the pine nuts on a frying pan. Cook four goat cheese slices in the oven so that they melt a bit and turn brown. Cut the cantaloup into small cubes. Make dressing. Combine sugar and balsamico and heat it up and bring the mixture to boil and cook for few minutes, until it looks like a syrup. Place tha salad on plates, then the cubes of cantaloupe, then roasted pine nuts, then the cooked goat cheese. Pour the balsamicosyrup on top. Bon appétit!
This salad has a unique flavour which makes so difficult to get bored with it. If I want to cook something different, special and something that I doubt my guests have tasted before, I cook this delish parsnip salad. Fresh thyme in the dressing is the secret, I think.
This is from the magazine in Finland that promotes heart friendly food, so bear in mind it is a guilt free dish.
2 parsnips (2x 200g)
Parmesan -cheese (small slices)
1/2 dl balsamico
1 tsp mustard
3 tbsp capers
1-2 tbsp fresh thyme, crushed (if you don’t have fresh, the dry thyme, spice goes well)1/2 dl oil
(do not use olive oil, its taste is too dominating, prefer some neutral vegetable oil, in Finland we have so called ”rypsiöljy”
Preheat the oven to 225 c degrees. Peel and cut the parsnips, turn them in oil and season with salt and blackpepper. Place them on the baking tray and bake for 20-30 minutes. Wash, dry and place the salad on the plate. Make the dressing by combining the ingredients.
When parsnips are ready, let them cool for a while. Sprinkle them on the rocketsalad and sprinkle some Parmesan -cheese on it as well. Pour the nice dressing on the salad. Serve as an appetizer or as a side dish. Yummy.