Plum and Goat Cheese Salad – Kitchen Alchemy
Experience a burst of flavor with our Plum and Goat Cheese Salad, enhanced by pineapple-infused vinaigrette made easy with spherification techniques. Perfect for summer!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blog.modernistpantry.com.
Ingredients
- 120g (½ cup) Pineapple, Peeled and Diced
- 3g (2 tbsp) Sugar
- 240g (1 cup) White Distilled Vinegar
- 60g (⅓ cup) Pistachios
- 5g (1 tbsp) Salt
- 240g (¼ tsp) Neutral Flavored Oil (Or Pistachio Oil)
- 16g (1 tbsp) Soy Lecithin Powder
- 2.7g (½ tsp) Polysorbate 80
- 27g (2 tbsp) Acacia Gum
- 0.5g (⅛ tsp) Perfected Xanthan Gum
- 5.4g (1 tbsp) 210s
- 2.2g (½ tsp) Perfected Guar Gum
- 400g (14 oz) Baby Kale or Baby Spinach
- 2 Plums
- 120g (4 oz) Goat Cheese
- 4 Thai bird chilis, Seeded & Thinly Sliced
- 8 Pistachios, Chopped
- 1 Pinch Salt (per salad)
- 1 Pinch Black pepper (per salad)
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