Salad W Black Olive Vinaigrette and Almond Crusted Goat Cheese
Elevate your salad game with this irresistible recipe for Salad with Black Olive Vinaigrette and Almond-Crusted Goat Cheese. Crisp mixed greens are paired with juicy cherry tomatoes, cool cucumber, and peppery radishes for a refreshing base. The showstopper is the warm, golden rounds of goat cheese, encrusted with crunchy sliced almonds for a nutty contrast. Drizzled with a bold and tangy black olive vinaigrette, made with extra virgin olive oil, Dijon mustard, and a touch of honey, this salad is a symphony of flavors and textures. Perfect as an elegant starter or satisfying main dish, this recipe combines restaurant-worthy presentation with easy-to-follow steps. Ready in just 30 minutes, it’s a must-try for any occasion!
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Recipe Information
Ingredients
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 1 Cucumber
- 4 Radishes
- 8 ounces Goat cheese (log form)
- 1 cup Sliced almonds
- 1 Egg
- 0.5 cup All-purpose flour
- 0.5 cup Black olives (pitted)
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry the mixed salad greens, then place them in a large serving bowl.
Slice the cucumber into thin rounds and halve the cherry tomatoes. Thinly slice the radishes. Add these to the bowl with the salad greens.
Slice the goat cheese log into 8 equal rounds. Place the flour in one bowl, beat the egg in a second bowl, and place the sliced almonds in a third bowl.
Coat each goat cheese round in flour, then dip into the beaten egg, and finally press into the sliced almonds to coat completely. Set the almond-crusted rounds aside on a plate.
Heat a nonstick skillet over medium heat. Add a drizzle of olive oil and cook the goat cheese rounds for 1-2 minutes on each side until golden brown and the almonds are crisp. Remove from the skillet and let cool slightly.
For the vinaigrette, combine the black olives, extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, salt, and black pepper in a blender or food processor. Blend until smooth and emulsified.
Drizzle the black olive vinaigrette over the salad greens and toss gently to combine.
Top the salad with the warm almond-crusted goat cheese rounds.
Serve immediately and enjoy!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 2271 mg | 99% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 14.2 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 925 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
