Chilled Lamb And Mint Summer Salad
- 2 bags ready-to-use spring mix salad greens
- 1/4-1/2 pounds leftover roast or grilled leg of lamb, chilled overnight
- 1/4 cup packed fresh mint leaves,
- 1/4 cup soft goat cheese, crumbled
- 1/4 cup red onions, sliced very thin
- 1/4 cup roasted pistachios
- 1/8 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 Tablespoons mint jelly
- salt and pepper
- Toss fresh mint leaves with spring mix, arrange salad greens in large bowl or on serving platter. Slice lamb very thinly across the grain, arrange on bed of greens, leaving a 1 inch border of greens. Top salad with even layers of crumbled goat cheese, red onions, and pistachios. In a small bowl, whisk together red wine vinegar and mint jelly, slowly add olive oil in constant stream while shisking vigorously. Season dressing with salt and pepper. Dress salad and serve immediately with extra cracked pepper, or serve salad with dressing to the side. Very good with crusty bread and butter.
ready, leftover roast, mint, goat cheese, red onions, pistachios, red wine vinegar, extra virgin olive oil, mint jelly, salt
Taken from www.epicurious.com/recipes/member/views/chilled-lamb-and-mint-summer-salad-1206115 (may not work)