Earlier this month we enjoyed a Festive Lunch with friends at our home. It was the second year in a row that we’ve come together as a group – so I guess now we can call it a tradition.
Since we all had kids we don’t see other often enough, so it’s always a great day of catching up while stuffing our faces and sipping on some bubbles.
Our Festive Cheer Menu
For the Christmas lunch, she once again did not dissapoint! I asked her to share the delicous recipe, as it’s one that has to be made again.
Salad Ingredients:
- 200g baby spinach
- 200g rocket
- 250g camembert
- 2 medium onions
- 200g walnuts
- 1 tin of canned pears
- Half a cucumber
- 2 tablespoons of olive oil
- 1 tablespoon of sugar
- 1 tablespoon of balsamic vinegar
Dressing Ingredients:
- Syrup of canned pears
- Pinch of salt and pepper
- 1 stick of lemongrass
- 1 tablespoon of lemon juice
- 1 tablespoon of avocado oil
Method:
- Slice onions into thin rings. Mix sugar, balsamic vinegar and olive oil together and coat onion rings. Roast in the oven at 120deg until crispy.
- Mix all dressing ingredients together in a small bowl using the stick of lemongrass as a stirrer (just bash one end of the lemongrass to release the lemony flavour) cover and refrigerate until needed.
- Wash and dry rocket and baby spinach leaves and place it on a platter. Dice cucumber, pears and camembert into equal blocks.
Once all the hard work is complete, all you have to do is assemble this tasty salad!
- Get the dressing from the fridge and give it one more stir to infuse the flavours. Use the lemongrass brush to dress the salad leaves.
- Add the camembert, cucumber and pear cubes on the bed of salad leaves
- Remove onion rings from the oven and allow to cool.
- Top salad with walnuts and cooled crispy onion rings just before serving.
And voila!!! Ready to enjoy 😉
Thanks for Sharing Kelly!
Love this salad it sounds delicious. Thank you for sharing. I will most definitely vote. I love reading your blog.