Dinner
Warm Goat Cheese Salad
If you like goat cheese, you’ll love this recipe. The goat cheese is dipped in a coating and sliced almonds before being sautéed. The goat cheese and dressing atop a bed of leafy greens.
Updated
Ingredients
- 4 oz goat cheese, cut into 8 rounds (112 g)
- 1/3 cup all purpose flour (75 mL)
- 1 egg
- 1 Tbsp water (15 mL)
- 1 Tbsp white balsamic vinegar (15 mL)
- 1/2 cup sliced almonds (125 mL)
- 1/3 cup canola oil, divided (75 mL)
- 8 cups mesclun salad mix (2 L)
- 1/2 tsp Dijon mustard (2 mL)
- 1 tsp honey (5 mL)
Directions
- Whisk egg and water together in small dish.
- Place almonds on a plate. Gently coat each cheese round in flour, dip rounds into egg mixture, then roll in almonds to coat. Pressing gently to adhere.
- In a medium sauté pan, heat 2 Tbsp (30 mL) canola oil over medium heat. Heat cheese rounds until almonds are nicely browned on both sides. Be careful not to burn the nuts.
- Divide mesclun leaves among 4 plates. Top each serving of leaves with 2 rounds of warm, baked goat cheese.
- In a small bowl, whisk together remaining 3 Tbsp (45 mL) canola oil with vinegar, mustard and honey. Drizzle over salad and goat cheese rounds. Serve immediately.
Nutritional Analysis
| Calories | 328 |
|---|---|
| Total Fat | 24 g |
| Saturated Fat | 5.8 g |
| Cholesterol | 61 mg |
| Sodium | 191 mg |
| Carbohydrates | 17.5 g |
| Fiber | 4.4 g |
| Sugar | 4 g |
| Protein | 13.9 g |
| Potassium | 589 mg |
