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This is a good autumn and winter salad. Dried cranberries, cherries, or raisins are a nice addition.
Salad with Hazelnut and Goat Cheese
1 4-ounce package goat cheese log
1 cup chopped hazelnuts
12 ounces field greens, or other dark greens of your choice
1 bottle purchased champagne vinaigrette dressing
Freshly ground black pepper
Preheat oven to 350° F
Remove goat cheese from the wrapper. Spread the hazelnuts on a smooth surface and roll the
cheese log in the nuts. Carefully cut the cheese into even-sized rounds. Place on a baking sheet lined with parchment paper or wax paper and bake for 7 minutes, until slightly warmed and soft.
Meanwhile, arrange the greens on 4 individual plates. Remove the cheese from the oven and carefully place on top of the greens. Drizzle the champagne dressing over the greens and the cheese. Sprinkle with freshly ground pepper.
Serves 4
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