Salade Au Chevre (Goat Cheese Salad)
Created by Mikekey on November 20, 2013
- Servings: 3
- Prep Time: 10m
- Cook Time: 15m
- Recipe #11266
Ingredients
- 1 1/2 ounces walnuts (1/3 cup, pieces)
- 1 teaspoon sea salt
- 8 slices (8 ounces) bread slices (baguette bread)
- 1 large garlic clove, peeled and cut in half
- 4 ounces chevre cheese, cut into 8 slices ( use the round, log shaped type)
- 2 ounces mesclun
- 1 whole small (4 ounce) red onion (peeled and thinly sliced)
- DRESSING
- 2 tablespoons olive oil
- 1 tablespoon oil (walnut oil)
- 1 1/2 tablespoons tarragon vinegar
- 1 garlic clove, peeled and crushed
- Salt and pepper, to taste
How to Make
-
Step 1: Preheat broiler to hot.
-
Step 2: Put walnuts in a bowl and cover with boiling water. Let stand 1 minute, drain and shake dry. Toast under broiler 3-4 minutes until golden (watch carefully so they don't burn). Sprinkle with sea salt, toss and cool.
-
Step 3: Put the baguette slices under broiler and toast one side until lightly golden. Remove and rub toasted side with cut garlic. Allow to cool a few minutes and turn over and place chevre slices on untoasted side. Broil 2 minutes, or until chevre browns slightly.
-
Step 4: For the dressing, mix oils, vinegar and garlic together and season with salt and pepper.
-
Step 5: Toss the mesclun, onion, and toasted walnuts together. Place on a large platter and top with chevre croutons. Drizzle with the dressing.
-
Step 6: Serve while croutons are still warm.
Nutritional Facts
- Serving Size: 1 (285.3 g)
- Calories 832.7
- Total Fat - 49.2 g
- Saturated Fat - 11.8 g
- Cholesterol - 41.4 mg
- Sodium - 2337.8 mg
- Total Carbohydrate - 61.8 g
- Dietary Fiber - 4.6 g
- Sugars - 7.9 g
- Protein - 37.4 g
- Calcium - 874.9 mg
- Iron - 5 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.7 mg