food, Recipes

Goat’s Cheese & Berry Salad

Russell Smith <strong>Styling</strong> Tal Smith and Nirit Saban


75ml olive oil 60ml good quality balsamic vinegar 1t sugar 2ml salt pinch of freshly ground black pepper 150g mixed baby lettuce leaves 100g goat’s cheese 60g cranberries 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