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Gourmet Salad with Gordal Olives

Yields1 Serving

Gourmet Salad with Gordal Olives

 ¼ cup green Gordal olives, roughly chopped
 6 tbsp walnuts
 1 tsp cardamom
 ½ tsp ground cinnamon
 ½ tsp fennel seeds
 ½ tsp ground cumin
 1 tsp sea salt
 1 tsp brown sugar
 ¼ cup fresh arugula
 4 thin slices of Spanish Manchego cheese
 2 tbsp cider vinegar
 4 tbsp extra virgin olive oil
 1 tsp whole grain mustard
 2 tbsp roasted piquillo peppers, finely chopped
 Additional green Gordal olives, chopped
 Edible flowers. Marigolds are a good option
Spiced Walnuts
1

Mix the cardamom, cinnamon, fennel seeds, cumin and brown sugar together in a small bowl.

2

Sauté the walnuts in extra virgin olive oil until they turn a slightly darker colour. While they're still hot, toss in the mix of spices previously prepared.

3

Let cool to room temperature.

Vinaigrette
4

Chop the green Gordal olives into medium-sized pieces (think the size of a pine nut).

5

Place in a mixing bowl and add the vinegar and mustard.

6

Slowly add the extra virgin olive oil while whisking quickly.

7

Season with salt and pepper to taste.

Plating
8

Toss the arugula with the vinaigrette, and add salt and black pepper.

9

Scatter the walnuts along with the additional chopped green Gordal olives and piquillo peppers around the plate.

10

Garnish the plate with more dressing as well as edible spicy flowers.