roast carrot salad with goats cheese, salsa verde and honey

Name: roast carrot salad with goats cheese, salsa verde and honey
Ingredients: 8-10 large carrots, it is pretty to use rainbow carrots if you can get them; a drizzle of olive oil (around 2 teaspoons); Maldon sea salt and freshly ground black pepper; 120-170g (4-5 ounces) Chévre – a soft goats cheese or Lancashire cheese; Around 4 teaspoons of the best runny honey you have; 2-3 teaspoons of red or white wine vinegar; 4 handfuls (about a bag) rocket (arugula) or watercress; 60g (3 ounces) flat leaf parsley (Italian parsley in the US) – stalks and all; 60g (3 ounces) of basil – stalks and all; A pinch of sugar; 3-4 tablespoons good olive oil; 1 heaped teaspoon Dijon mustard; 2 heaped tablespoons drained nonpareille capers; red or white wine vinegar to taste –1-1 ½ tablespoons added gradually

cookwithgem.com

I've been teaching this roast carrot salad with goats cheese, salsa verde and honey in classes for a while and it always gets amazing feedback. It is perfect for a light lunch or as a side dish to...

View full recipe on cookwithgem.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at cookwithgem.com.

Share this recipe:

Cooking tools: