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Zucchini, Radicchio & Goat’s Cheese Salad with Pepperberry Honey
Ingredients
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Small leaves of radicchio, torn into small pieces (or purple witlof leaves)
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2 small zucchinis, skin on, thinly sliced into ribbons
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1 large radish, thinly sliced
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1 cup red grapes, washed
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½ cup walnuts, roughly chopped
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Soft goat’s cheese
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Fresh thyme sprigs
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2 tbsp honey
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1 tsp Gewürzhaus Pepperberry, finely crushed/ground
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2 tbsp extra virgin olive oil
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1 tbsp apple cider vinegar
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½ tsp Dijon mustard
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½ tsp salt
Directions
- On a serving platter, scatter your radicchio (or witlof) leaves as a base.
- Layer the ribbons of zucchini over the leaves.
- Scatter the sliced radish and red grapes over the zucchini and follow with dollops of goat’s cheese and chopped walnuts.
- To create the dressing, finely crush or grind the pepperberries with a mill or mortar and pestle. In a small bowl, mix the pepperberry with the honey.
- Next, whisk in the olive oil, mustard, vinegar and salt and combine until emulsified.
- Drizzle dressing all over salad and scatter with small sprigs of fresh thyme to serve.
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