Quince, radicchio and goat’s curd salad
Quince, radicchio and goat’s curd salad
This salad has quite a few elements, I know, but really it’s just an assembly job and the end result is not only delicious, but so pretty, too! You could serve this as a canapé if you like, or salad-style, as we did here. Either way, every mouthful is the perfect balance of sweet, salty, bitter, tangy, crunchy and creamy.
Ingrediënten
- 2 quinces
- 1 Tbsp olive oil
- 1½ Tbsp balsamic vinegar
- 1 head radicchio
- 1 head witlof chicory
- ½ cup 125 g goat’s curd
- 1 cup 115 g caramelised walnuts (see Note)
- 2 Tbsp nigella seeds
DRESSING
- 2 Tbsp extra virgin olive oil
- 1½ Tbsp balsamic vinegar
- 1 Tbsp dijon mustard
- 2 Tbsp lemon juice or to taste
Instructies
- Halve, core and thinly slice the quinces.
- Heat the oil in a large heavy-based frying pan and add the quince pieces and balsamic vinegar.
- Cook, trying not to move the pieces too much so they caramelise on the bottom, for 10 minutes.
- Reduce the heat to very low.
- Add a splash of water, cover with a lid or layer of foil and cook for another 10 minutes.
- Set aside while you assemble the salad.
- Separate the radicchio leaves and the witlof leaves so you have a pile of little ‘cups’.
- Arrange the radicchio cups on your serving platter, then place a witlof leaf and a slice of quince inside each one.
- Finish each salad cup with a little goat’s curd, a few of the caramelised walnuts and a sprinkle of nigella seeds.
- For the dressing, whisk the olive oil, balsamic vinegar and mustard together.
- Check the flavour, adding a little lemon juice if you think it needs more ‘zing’.
- Drizzle the dressing over the salad cups just before serving.
Notes / Tips / Wine Advice:
For the caramelised walnuts, follow the method for the Caramelised macadamias here, but replace the macadamias with walnuts.
