Melon, hazelnut and goats cheese salad

Detailed step-by-step description of how to cook the dish "Melon, hazelnut and goats cheese salad". Try it by all means

Whisk together both oils and vinegar in a small bowl, then season with salt and pepper. Place cabbage and watercress in a large bowl and gently toss to combine. Add dressing and gently toss to incorporate. Scatter with cheese and nuts. Place melon wedges on plates and scatter with salad. Serve.

Source

2 tbsp hazelnut oil*

1 tbsp extra virgin olive oil

1 1/2 tbsp white wine vinegar

700g piece savoy cabbage, thinly shaved

3 cups picked watercress sprigs

150g soft goat's cheese, crumbled

100g roasted peeled hazelnuts, halved

1/2 green-skinned honeydew melon, seeded, cut into 6 wedges

Store Spice Organizer

Check price

Hurry up

Check price

Hurry up

Check price

Hurry up