Satsuma & Foxenberg Goat Cheese Salad with Walnuts - Recipe

Ingredients

• 100g Foxenberg Plain Chèvre (Soft Goat Cheese)

• 4-5 Satsumas, peeled and sliced into rounds (remove any pips)

• 100g Young rocket or mixed baby salad leaves

• 1/2 Red onion, very thinly sliced

• Handful of walnuts (toasted or candied)

• Optional: A few mint leaves, torn

For the Dressing:

• 3 tbsp Extra virgin olive oil

• 1 tbsp Apple cider vinegar or fresh satsuma juice

• 1 tsp Dijon mustard

• 1 tsp Honey

• Salt and black pepper to taste

Instructions

1. Prepare the Satsumas: Peel the satsumas and slice them into 5mm thick rounds. This looks beautiful on the plate and ensures you get juice in every bite.

2. Make the Dressing: Whisk together the olive oil, vinegar (or satsuma juice), mustard, honey, and seasoning until emulsified.

3. Assemble the Base: Toss the salad leaves and thinly sliced red onion in a large bowl with about two-thirds of the dressing.

4. Plate: Arrange the dressed leaves on a platter. Layer the satsuma rounds over the greens.

5. Add the Cheese: Using a teaspoon or your fingers, break the Foxenberg Chèvre into creamy clumps and scatter them generously over the fruit.

6. The Finish: Top with the walnuts and torn mint leaves. Drizzle the remaining dressing over the cheese and fruit just before serving.

Chef's Note: If you’re using the Foxenberg Renosterbos Hard Goat Cheese instead of the soft chèvre, use a vegetable peeler to create thin, salty ribbons of

Tags: Satsuma, Foxenberg