OLIVE, PRESERVED LEMON, AND GOAT CHEESE SALAD

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Olive, Preserved Lemon, and Goat Cheese Salad image

I found this recipe on the web somewhere, saved it, and have since forgotten where I found it. No matter -- it is divine! Serve with my Recipe#232706 if you like, or just dig in with a spoon or your fingers. Cooking time = letting the mixture sit for a while, just for the flavors to blend. Mmmmm.

Provided by Susiecat too

Categories     Lemon

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 preserved lemons, rinds only (set the flesh aside for another purpose or discard)
1/2 cup good black olives
1 small fresh garlic clove, peeled
1 tablespoon minced fresh mint leaves
1/8 cup goat cheese, crumbled
1/2 lb fresh Baby Spinach, washed and dried
1/4 cup extra virgin olive oil
1/2 lemon, juice of
1/4 cup toasted pine nuts

Steps:

  • Chop the preserved lemon rinds and olives together roughly until pieces are about 1/2 centimeter or smaller.
  • Mince the garlic clove together with the mint leaves, and toss with the lemon rinds and olives.
  • Allow to sit at room temperature for about an hour to allow flavors to mingle.
  • Lay the spinach leaves together in a serving bowl, and scatter the preserved lemon rind and olive mixture over them.
  • Drop the pieces of goat cheese evenly over the top, and drizzle with the olive oil and lemon juice.
  • Sprinkle with the pine nuts.
  • Toss gently and serve.

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