Carrot and Goat Cheese Salad

A fresh, simple salad is always a fantastic choice. If you love carrots than this carrot salad is a must try. It’s quick to prepare and is full of flavour. It features a perfect dressing that pairs beautifully with the carrots and is topped with torched goat cheese crème brûlée. Hope you give it a try!

CARROT RIBBON SALAD WITH TOASTED ALMONDS AND GOAT CHEESE CREME BRULEE

Recipe by Mark Calaminici | Food Loves Company

Serves 2-4

Ingredients

Dressing

60g extra virgin olive oil

20g apple cider vinegar

10g maple syrup

Zest of 1/2 an orange

Juice of 1/2 an orange

Salt, to taste

Freshly cracked pepper, to taste

25g sliced almonds, toasted

450g carrots, washed, trimmed and peeled into ribbons

1/4 red onion, sliced into strips

Parsley, to taste

Poppy seeds, to taste

113g goat cheese, sliced into rounds

Sugar, enough to cover goat cheese

Method

1. Dressing - You can follow measurements but this can be all to taste so sort of eyeball it and adjust to your liking. Whisk together, extra virgin olive oil, apple cider vinegar, maple syrup, orange zest, orange juice in a medium bowl. Season to taste with salt and freshly cracked pepper. Set aside, can be made a day before to let the flavours mingle.

2. In a dry frying pan on low-medium heat, add almonds and toast for 3-4 minutes or until browned. Place in a bowl and set aside.

3. Lay goat cheese rounds on sheet pan and top with sugar. With a blow torch caramelize the tops. You can place under a broiler as well to try and achieve the same result. Placing the goat cheese in the freezer for 10-15 minutes before slicing will help keep intact.

4. Add the dressing to your bowl with carrots, onions, parsley, poppy seeds and mix to coat everything. Plate and garnish with toasted almonds and goat cheese. Enjoy!