Salad with Walnut Vinaigrette and Warm Chevre
Elevate your salad game with this indulgent yet simple recipe for Salad with Walnut Vinaigrette and Warm Chèvre. Crisp mixed greens are dressed in a tangy, homemade walnut vinaigrette, perfectly balancing the rich nuttiness of toasted walnuts and the creamy warmth of lightly breaded, pan-fried goat cheese rounds. Featuring the crunch of panko breadcrumbs and a drizzle of honey-sweetened Dijon dressing, this salad is as sophisticated as it is satisfying. Ideal for a dinner party starter or a light, upscale lunch, it comes together in just 30 minutes, making it perfect for both weeknights and special occasions. Enjoy fresh, flavorful ingredients and restaurant-quality presentation right in your own kitchen!
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Recipe Information
Ingredients
- 6 cups Mixed salad greens
- 8 ounces Goat cheese (chèvre)
- 1 cup Walnut halves
- 1 cup Panko breadcrumbs
- 5 tablespoons Olive oil
- 2 teaspoons Honey
- 1 teaspoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Egg
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Slice the chèvre into 8 equal rounds. Beat the egg in a small bowl and place the panko breadcrumbs in another bowl.
Dip each chèvre round into the beaten egg, then coat evenly with panko breadcrumbs. Place them on a plate and refrigerate while preparing the other elements.
Toast the walnut halves in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. Remove from heat and set aside to cool.
In a small bowl, whisk together red wine vinegar, Dijon mustard, honey, salt, and black pepper. Gradually whisk in 4 tablespoons of olive oil to create a smooth vinaigrette.
Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Gently fry the breaded chèvre rounds until golden brown on both sides, about 2 minutes per side. Keep warm.
Toss the mixed salad greens with the walnut vinaigrette in a large bowl. Divide the dressed greens among 4 plates.
Top each salad with toasted walnuts and 2 warm chèvre rounds. Serve immediately and enjoy this elegant dish!
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 6.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 150 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 379 mg | 8% | |
*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.
