French · Lunch
Goat Cheese Salad with Toast
A composed salad of warm, breadcrumb-crusted goat cheese rounds set over mixed greens with walnuts, sliced apple, and a Dijon-shallot vinaigrette. Toast is a gluten-free baguette slice, brushed with olive oil and grilled. Bright, tangy, and nutty flavours balance the creamy cheese.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
581Calories
24.8gProtein
42.2gFat
28.2gCarbs
11gSugar
5.8gFiber
739mgSodium
256mgChol
15.8gSat Fat
560mgPotassium
308mgCalcium
2.6mgIron
0.7mcgVitamin B12
13mgVitamin C
Goes well with
Sparkling Water with Lemon
local
Sauvignon Blanc
international
vegetarian
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Slice the goat cheese into a 1-inch-thick round. Dip in beaten egg, then coat evenly with breadcrumbs on a plate.
2
Whisk together the Dijon mustard, red wine vinegar, minced shallot, and 1 tablespoon olive oil with salt and pepper until emulsified and glossy.
3
Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Pan-fry the breaded goat cheese for 2 to 3 minutes per side until the crust is golden and cheese softens at the edges.
4
Toast the gluten-free baguette slice in the same skillet over medium heat for 1 to 2 minutes per side until crisp and lightly charred. Toss the mixed greens, apple slices, and walnuts with the vinaigrette. Mound the dressed greens on a plate, set the warm goat cheese on top, and rest the toast alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz420g goat cheese
- 4 tbsp4 tbsp gluten-free breadcrumbs
- 22 eggs, beaten
- 4 cups100g mixed greens
- 1 oz30g walnuts
- 11 apple
- 22 small shallot
- 2 tsp2 tsp Dijon mustard
- 2 tbsp2 tbsp red wine vinegar
- 4 tbsp4 tbsp olive oil, divided
- 2 slice2 slice gluten-free baguette (about 1 oz/30g)
- salt and black pepper, to taste
