Royal Salad with Light Vinaigrette

 

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• Cooking and Prep: 10 m
• Serves: 6
• Contains:

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Make the Salad

1. Place all lettuce, gourmet tiny beets, cubed marinated mozzarella, 1/2 of the toasted pine nuts, and 1/2 of the shredded goat cheese in a large salad bowl.
2. In a small bowl, whisk olive oil and vinegar. Add in honey, Dijon mustard, salt, and pepper. Whisk in plain Greek yogurt.
3. Pour dressing over salad, toss, and coat well. Top with reserved pine nuts and remaining goat cheese.

Tip: Use a large cheese grater and just push the goat cheese through to achieve a beautiful shredded look.

Credits

Photography: Lisa Monahan.

Food Styling: Chanie Nayman.