So easy to make, this salad is the perfect combination of sweet, salty and sour. I prefer to have it for lunch by itself, as it is packed with flavor and nutrients with some toasted bread (&butter of course) on the side, but it goes really great with red meat dishes, risottos or some rich cheesy pasta dishes as well (although I suggest to drop the granola if it’s just a side meal).

This quantity makes 2 servings.

EQUIPMENT:

• chop board
• knife
• 2 salad bowls, plates
• peeler
• grater
• non-sticking pan
• a small bowl to mix the dressing

SALAD:

• One package of young salad leaves
• A handful of cranberries
• A handful of walnuts
• One pear – peeled and cut into small pieces
• 100 g semi-matured goat’s cheese

DRESSING:

• Juice of 2 lemons
• Big tablespoon of honey
• Splash of olive oil
• Salt, pepper

GRANOLA (optional topping)

• 3 tbs rolled oats
• 1 tbs ground nuts
• 1 tsp honey
• knob of butter /2 tsp coconut oil
• sunflower seeds

METHOD:

1. Arrange everything from the salad column, except the cheese, into two plates/bowls.
2. To make the dressing, simply add it all together, mix well and season to taste.
3. To make granola, in a non sticking melt together butter and honey. Add the rest of the ingredients and constantly move around the pan so the butter and honey get all round the dry stuff.
4. Pour the dressing over the salad and mix a bit.
5. Grate the cheese over the salad and top with a few spoons of granola and enjoy!:)