Zucchini, Radicchio & Goat’s Cheese Salad with Pepperberry Honey
Easy
15mins
6
Vegetarian
Zucchini, Radicchio & Goat’s Cheese Salad with Pepperberry Honey
Servings
6
Prep Time
15 minutes
Ingredients
- Small leaves of radicchio, torn into small pieces (or purple witlof leaves)
- 2 small zucchinis, skin on, thinly sliced into ribbons
- 1 large radish, thinly sliced
- 1 cup red grapes, washed
- ½ cup walnuts, roughly chopped
- Soft goat’s cheese
- Fresh thyme sprigs
- 2 tbsp honey
- 1 tsp Gewürzhaus Pepperberry, finely crushed/ground
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- ½ tsp Dijon mustard
- 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.
