YIELD: 4 servings
TIME: 17 minutes
5 oz baby leaf lettuce - (140g: baby spinach, baby romaine etc.,)
1 cup sliced red cabbage
1/2 cup blueberries
8 oz goat cheese
2 Tbsp black sesame seeds - or white sesame seeds
2 Tbsp hemp seeds
2 Tbsp dried cranberries
2 Tbsp olive oil
1 Tbsp sesame oil
1 Tbsp balsamic vinegar
1 Tbsp tahini
1/2 Tbsp honey
Finely chop dried cranberries and add to a small bowl. Add sesame seeds and hemp seeds and mix well.
Take about 1/2 Tbsp of goat cheese into your hands and roll between your palms until a ball forms, then roll goat cheese ball in seed mix and place on a plate. Repeat until all goat cheese is in balls.
Heat a non-stick pan over very low heat.
For the dressing, add sesame oil, tahini, honey, balsamic vinegar, olive oil, and sea salt and pepper to a sealable jar and shake until well combined.
Once the pan is very hot, add seeded goat cheese balls and cover with a lid. When they start to lose shape immediately remove from pan and place on a plate or on the salad.
Add lettuce and sliced cabbage to a salad bowl, scatter blueberries on top and add goat cheese balls on top.
Add salad dressing right before serving and toss to combine.
SOURCE: Green Healthy Cooking