Olive Preserved Lemon And Goat Cheese Salad Recipes

Steps:

• Whisk the olive oil and lemon juice in a large bowl. Halve and pit the avocados, then cut into 1/2-inch pieces; add to the bowl and toss. Add the cherry tomatoes, cucumber, parsley, chives and 1/4 teaspoon each kosher salt and pepper. Gently toss until well combined.
• Place the lettuce in a large serving bowl. Drizzle lightly with olive oil and sprinkle with sea salt; toss to coat. Spoon the avocado salad over the lettuce, top with the goat cheese and season with more sea salt. Serve with lemon wedges.

Steps:

• Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.
• Serve olive mixture over goat cheese.

Steps:

• Chop the preserved lemon rinds and olives together roughly until pieces are about 1/2 centimeter or smaller.
• Mince the garlic clove together with the mint leaves, and toss with the lemon rinds and olives.
• Allow to sit at room temperature for about an hour to allow flavors to mingle.
• Lay the spinach leaves together in a serving bowl, and scatter the preserved lemon rind and olive mixture over them.
• Drop the pieces of goat cheese evenly over the top, and drizzle with the olive oil and lemon juice.
• Sprinkle with the pine nuts.
• Toss gently and serve.

Steps:

• In a small skillet, combine the first 5 ingredients; heat over medium heat just until fragrant, 2-3 minutes, stirring occasionally. Stir in olives; heat through, allowing flavors to blend. Cool completely., To serve, place cheese on a serving plate. Stir basil into olive mixture; spoon over cheese. Serve with crackers.