Cheese and Greens .....
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I am not big on salads but I simply love goat cheese. This time around I had some friends over and I decided to make a cross between excess and health. I will not take any credit for this recipe. This was a staple at the Flying Dog restaurant in Waterloo and the customers loved it. The only difference is the dressing. They use a balsamic vinaigrette whereas I like to use my own made of fresh orange and lemon juice. The proportions may seem odd to anyone who makes their own dressings but this is the way I like to enjoy my salads so I always end up using these proportions.
Here it is ..... Salad Greens with Rosemary Crusted Goat Cheese.
Salad
Ingredients
- 4 goat cheese rounds 1/2 inch think
- 4 tablespoons finely chopped fresh rosemary
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, cut into halves
- 1/2 cup orange segments
Vinaigrette
Ingredients
- 1/4 cup fresh orange juice
- 1/8 cup fresh lemon juice
- 1/8 cup olive oil
- salt & pepper to taste
Instructions
- 1
Coat each goat cheese round with fresh rosemary and place it on a baking tray. Place inside an oven preheated to 400F/200C for 2-4 minutes. Take out immediately.
- 2
Mix the salad greens, tomatoes, orange segments in a large bowl.
- 3
Combine the orange and lemon juice with the olive oil, salt and pepper till they all mix well.
- 4
Toss the greens with the vinaigrette.
- 5
Place individual salad servings in a plate/bowl, top with the goat cheese rounds and serve.
Notes & Tips
Make sure the goat cheese have been completely chilled before they are placed into the oven.
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