Salads on a skewer are ideal for buffets.
Caprese, Caesar and even Greek salad can be served on sticks
2 medium boiled or baked beetroots
60g goat cheese
20g baby spinach
2 handfuls of walnuts
100 ml olive oil
100 ml orange juice
50 ml balsamic vinegar
1 tbsp. honey
2 tbsp. sugar
Step by step recipe
Coarsely chop the nuts and roast in a dry pan, 2 minutes. Add the sugar, stirring until melted,
Then stir in the nuts. Transfer the nuts to a greased parchment and cool.
For the dressing, combine the honey, orange juice, oil and balsamic vinegar in a saucepan, place on heat and reduce by half. Leave to cool and salt.
With a noisette, cut the beetroot into small balls (or cut into medium cubes). Divide the cheese into small cubes. Thread the beetroot ball, a couple of spinach leaves and a piece of cheese onto the skewers. Arrange the skewers on a plate, drizzle with the dressing and sprinkle with the caramelized nuts.