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| 4 Tasse | Mesclun; see * Note |
| 1 | Avocado; peeled, halved, |
| | Pitted; cut into thin wedges |
| 2 Esslöffel | olive oil |
| 2 Esslöffel | Rice Wine Vinegar |
| 1 Esslöffel | dijon mustard |
| 1 | Soft fresh 3-oz log goat cheese; chilled |
| 2/3 Tasse | Macadamia nuts chopped |
| | salt |
| | pepper |
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* Note: Mesclun is a mixture of different types of salad greens.
Mound greens in a medium salad bowl. Arrange avocado slices atop greens. In a small bowl, whisk together oil, vinegar, and mustard. Season with salt and pepper. Cut cheese log into rounds, about 1/2-inch thick. Reserve a teaspoon of nuts. Place remaining nuts in a shallow bowl. Press cheese into nuts, turning to coat evenly. Then, heat a small amount of additional oil in a small skillet over medium heat. Add cheese rounds and saute only until warm. Place cheese rounds on salad and drizzle dressing over top. Garnish with reserved macadamia nuts. Serves 2.
Recipe
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy. Com
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