75ml olive oil
60ml good quality balsamic vinegar
pinch of freshly ground black pepper
150g mixed baby lettuce leaves
100g goat’s cheese
40g pine nuts, toasted
To make the dressing, combine the olive oil, balsamic vinegar, sugar, salt and pepper.
Place the baby leaves on a flattish platter, crumble the goat’s cheese over them and sprinkle with the cranberries.
When you are ready to serve the salad, sprinkle the pine nuts over the top and pour the dressing all over. Serves 6 – 8
Note: Add freshly sliced avocado to the salad when in season.
Recipes and styling Tal Smith and Nirit Saban Photographs Russell Smith
This recipe originally appeared in HL March 2014