Thought so much about the grilled leg of lamb all week, I figured I might was well share how we use the leftovers …just in case you had any lingering in your fridge!
For the dressing:
1/2 cup olive oil
1/4 cup cider vinegar
1 1/2 tsp dijon mustard
1/2 tsp salt
1/2 tsp ground black pepper
For the salad:
1/2 cup chopped fresh parsley
8 ounces leftover grilled leg of lamb, sliced into strips
1 cup cooked beans (yields 3 cups cooked)
6 oz roasted red peppers, sliced into strips
1/2 cup kalamata olives, diced
6-8 cups washed mixed greens
4 ounces goat cheese
1 cup chopped walnuts
Whisk together the ingredients for the dressing. Set aside. Combine the ingredients for the salad in a large bowl. Pour the dressing on top and toss to coat. Serve in one cup servings over bed of mixed greens. Top with goat cheese and walnuts.
PS: Thank you, Joellyn Kopecky, for snapping this photo before you feasted at the cafe!