Consuming Passions - Worldwide Events Managers

Nashi Cheese Salad

Serves: 6

Notes

A great way of stretching a great cheese a long way in this salad, which is a lovely summer’s luncheon dish. The cheese is served with nashi fruit, celery, capsicum, and nuts along with a dressing of mango, olive oil, balsamic vinegar and Dijon mustard.

Ingredients

• 250g ripe Australian soft ripened cheese (brie, camembert)
• 100g chopped macadamia nuts (or almonds, hazelnuts or pecans)
• 1 bunch English spinach, well washed
• 1 stick celery, cut finely
• 1/ red or yellow capsicum, finely sliced
• 50g cherry tomatoes
• 1 large nashi, cubed
• 1 mango
• 2 Tbsp good wine vinegar, preferably balsamic
• 2 Tbsp extra virgin olive oil
• 2 tsp Dijon mustard

Method

Cut cheese into bite-sized pieces and roll in chopped nuts (the cheese, silly). Put spinach leaves in large mixing bowl. Add celery, capsicum, cherry tomatoes and nashi. Mix together. Cut flesh from mango. Cut one half into slices and put into salad. Mash other half of mango in separate mixing bowl and stir in mustard, vinegar, and olive oil. Mix well. Pour dressing over salad and toss well. Put salad into serving dish. Dot with nut-coated cheese cubes. Sprinkle over remaining nuts.