Olive, Preserved Lemon, and Goat Cheese Salad

Name: Olive, Preserved Lemon, and Goat Cheese Salad
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 preserved lemons; 0.5 cup good black olives; 1 small fresh garlic clove; 1 tbsp minced fresh mint leaves; 0.125 cup goat cheese; 0.5 lb fresh Baby Spinach; 0.25 cup extra virgin olive oil; 0.5 lemon; 0.25 cup toasted pine nuts

A Moroccan salad of goat, preserved lemons and good black olives, seasoned with clove and tossed together raw. It's finished with pine nuts.

1 hr 10 min · Serves 4 · Medium

Ingredients

2 preserved lemons, rinds only (set the flesh aside for another purpose or discard)
120 mlgood black olives
1 small fresh garlic clove, peeled
1 tbspminced fresh mint leaves
30 mlgoat cheese, zabiha; crumbled
230 gfresh Baby Spinach, washed and dried
60 mlextra virgin olive oil
0.5 lemon, juice of
60 mltoasted pine nuts

Method

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Time: Prep 10 min · Cook 60 min · 70 min total
Difficulty: medium

1
Chop the preserved lemon rinds and olives together roughly until pieces are about 1/2 centimeter or smaller.
2
Mince the garlic clove together with the mint leaves, and toss with the lemon rinds and olives.
3
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.
4
Drop the pieces of goat cheese evenly over the top, and drizzle with the olive oil and lemon juice.
5
Sprinkle with the pine nuts. Toss gently and serve.