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Salad with Warm Goat Cheese

Makes: 4 servings
Prep 10 mins Bake 450°F 8 mins
Salad with Warm Goat Cheese
Ingredients
  • 3 - 4  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 KitchenEgg 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 565,
  • Fat, total (g) 45,
  • chol. (mg) 75,
  • sat. fat (g) 11,
  • carb. (g) 29,
  • fiber (g) 2,
  • pro. (g) 12,
  • vit. A (IU) 1215,
  • vit. C (mg) 5,
  • sodium (mg) 998,
  • calcium (mg) 202,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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