Tomato, pecan, and goat's cheese salad

This Recipe was created by Anna Hansen, now at The Modern Pantry

Tomato, toasted pecan, and goat’s cheese salad with argan oil dressing

Tomato, toasted pecan, and Ragstone goat’s cheese salad with pomegranate molasses and argan oil dressing

slide38This Recipe was created by Anna Hansen, now at The Modern Pantry

 

 

For the salad:

  • 5 vine-ripened tomatoes, cut into wedges
  • 50mg pecans, roughly chopped and lightly toasted
  • 1 small red onion, finely sliced
  • 100g Ragstone goats cheese, crumbled into chunks
  • 2 handfuls of rocket

For the dressing:

  • 1 tbsp pomegranate molasses
  • 3 tbsp extra virgin argan oil
  • juice of half a lemon
  • 3 drops of orange oil or the zest of half an orange
  • salt and pepper to taste
  1. Place the dressing ingredients in a small bowl and whisk together to emulsify. To assemble the salad, put the tomatoes, pecans, red onion, rocket, and ragstone in another bowl.
  2. Pour over the dressing and lightly toss the salad.

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