Salad with Warm Goat Cheese

This leafy green side dish recipe is topped off with slices of toasted country white bread and warm goat cheese.

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  • Makes: 4 servings
  • Prep: 10 mins
  • Bake: 8 mins 450°F
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Salad with Warm Goat Cheese
Ingredients
3
fresh small goat cheeses (crottins)
8
slices country white bread
 
Good olive oil
 
Salad greens for 4 salads
 
Green Salad Vinaigrette (see recipe below)
 
Kosher salt
 
Freshly ground black pepper
Directions
  1. Preheat oven to 450 degrees F.
  2. Cut each goat cheese round horizontally into 2 or 3 half-inch slices. Place bread on a baking sheet, brush lightly with olive oil, and place a slice of goat cheese on each piece. Bake for 8 to 10 minutes, until bread is toasted and cheese is warm.
  3. Meanwhile, place salad greens in a large bowl and toss with enough Green Salad Vinaigrette to moisten. Divide the salad among 4 lunch plates. Place 2 slices of toasted bread on each salad, sprinkle with salt and pepper, and serve. Makes 4 salads.
From the Test Kitchen
Egg Swap:

If you are concerned about the safety of using a raw egg yolk, use 2 tablespoons refrigerated or frozen egg product, thawed, in place of the yolk. The yolk can be omitted altogether, but the dressing will be less rich and creamy.

Green Salad Vinaigrette
Ingredients
3
tablespoons champagne vinegar or white wine vinegar
1/2
teaspoon Dijon-style mustard
1/2
teaspoon minced fresh garlic
1
extra-large egg yolk, at room temperature
3/4
teaspoon kosher salt
1/4
teaspoon freshly ground black pepper
1/2
cup olive oil
Directions
  1. In a small bowl, whisk together vinegar, mustard, garlic, egg yolk, kosher salt, and pepper. Gradually add olive oil, whisking until the vinaigrette is emulsified.
Nutrition Facts (Salad with Warm Goat Cheese)
    Per serving:
  • 565 kcal cal.,
  • 45 g fat
  • (11 g sat. fat,
  • 75 mg chol.,
  • 998 mg sodium,
  • 29 g carb.,
  • 2 g fiber,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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