Olive, Preserved Lemon, and Goat Cheese Salad

Ingredients

• 2 preserved lemons, rinds only (set the flesh aside for another purpose or discard)
• 1/2 cup good black olives
• 1 small fresh garlic clove, peeled
• 1 tablespoon minced fresh mint leaves
• 1/8 cup goat cheese, crumbled
• 1/2 lb fresh baby spinach, washed and dried
• 1/4 cup extra virgin olive oil
• 1/2 lemon, juice of
• 1/4 cup toasted pine nuts

Directions

1. 1

   Chop the preserved lemon rinds and olives together roughly until pieces are about 1/2 centimeter or smaller.

2. 2

   Mince the garlic clove together with the mint leaves, and toss with the lemon rinds and olives.

3. 3

   Allow to sit at room temperature for about an hour to allow flavors to mingle.

4. 4

   Lay the spinach leaves together in a serving bowl, and scatter the preserved lemon rind and olive mixture over them.

5. 5

   Drop the pieces of goat cheese evenly over the top, and drizzle with the olive oil and lemon juice.

6. 6

   Sprinkle with the pine nuts.

7. 7

   Toss gently and serve.