Rucola Salad with Goat Cheese, Honey Dressing and Pink Peppercorns

by eat in my kitchen

Rucola Goat Cheese Salad

Here’s the salad which accompanied yesterday’s salmon with spice crust, rucola with goat cream cheese, crushed pink  peppercorns and a sweet honey Balsamico vinegar dressing! I wanted to use both the pink and the green peppercorns which I had just bought at the market, not in the same dish but in the same meal. The spiciness of the green pepper fit perfectly with the crust I chose for the fish but my salad, sweet and milky, needed a mild and less spicy aroma, pink peppercorns. The berries matched the sourness of the creamy cheese very well which was so young that there was only a hint of goat milk. I could have used mozzarella instead but I wanted  this special, slightly sharp aroma which balanced out the sweetness of my vinaigrette on the other side.

Usually, I make a quick dressing for my salads, 3 tablespoons of olive and 2 tablespoons of Balsamico vinegar plus salt and pepper, but this salad asked for more. I kept the ratio of vinegar and oil but I mixed my dark Balsamico with the white one and added 1 small teaspoon of honey (depending on the sweetness you want to achieve you might need more or less honey). It turned out thick, sticky and syrupy, exactly what I wanted! For 2 I spread 2 handfuls of rucola leaves on plates and sprinkled 125g / 4.5 ounces of fresh goat cream cheese in big lumps on top. I drizzled the dressing over the  leaves and garnished my salad with 1 tablespoon of crushed pink peppercorns. It would have made us just as happy as a light and easy lunch on its own. I have to remember that, it will be perfect on a hot summer evening!

Rucola Goat Cheese Salad

 

Rucola Goat Cheese Salad

 

Rucola Goat Cheese Salad

 

Rucola Goat Cheese Salad