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Warm Goat Cheese Salad with Walnuts
- Active Time 15m
- Total Time 25m
Makes 8 servings
The mild, creamy goat cheese provides a nice contrast to the tangy mustard vinaigrette.
- For the Vinaigrette:
- 2 tablespoons whole-grain mustard
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup walnut oil
- 6 tablespoons extra virgin olive oil
- 1 minced large shallot
- For the Salad:
- 1 cup shelled unsalted walnuts
- 16 ounces goat cheese, cut into 16 equal pieces (logs work well)
- 6 cups washed and dried arugula
- 6 cups washed and dried escarole, romaine or bibb lettuce
- 4 cups washed and dried chicory or frisee
TO MAKE THE VINAIGRETTE: Mix the mustard, vinegar, salt and pepper together in a bowl. Slowly whisk in the oils. Stir in the shallot and set aside.
TO MAKE THE SALAD: Heat the oven to 350 degrees F. Toast the walnuts on a baking sheet for about 10 minutes, or until lightly browned. Cool and chop fine. Roll the pieces of goat cheese in the walnuts to coat the cheese. Put the cheese in an ovenproof dish and heat until the cheese is warmed and soft, but not runny, about 5 minutes.
While the cheese is warming, toss the greens in a bowl with the vinaigrette. Divide the greens onto 8 plates, place the warmed goat cheese on the salads, and serve immediately.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
665 calories; 63g total fat; 45mg cholesterol; 642mg sodium; 12g carbohydrates; 6g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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