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JUNE 10, 2021 | The Jewish Home OCTOBER 29, 2015 | The Jewish Home
In The K
tchen
Goat Cheese and Pear Salad By Naomi Nachman
Hooray for summer time and summer fruits! I look forward each year to the seasonal
summer fruits. We tend to eat much lighter
in the summer, and light salads such as this one are a go-to dish.
You can mix and match any fruits or cheeses you’d like in this salad.
Ingredients SALAD
b6 cups mesclun greens b1 pear, cubed b1 cup blueberries b1 4 oz. log goat cheese, crumbled (you can use feta if you don’t like goat) b1 cup sugared macadamia nuts
DRESSING b½ cup balsamic vinegar b½ cup good olive oil b2 teaspoons Dijon mustard b1 tablespoon raspberry jam bKosher salt and freshly ground black pepper, to taste
Preparation 1.
Toss all salad ingredients in a bowl. Place the dressing ingredients in a bowl and whisk until the oil is incorporated.
2. Drizzle salad with dressing before serving.
Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
