Goat Cheese Medallions are Coated with Crispy Quinoa over Lettuces and Vegetables and Drizzled with a Zesty Blood Orange Vinaigrette. Gluten Free. This vibrant salad is one of my favorites.

My take on Alice Water’s Goat Cheese Salad served at Chez Panisse, Berkeley, CA.
Alice’s iconic salad coats the goat cheese medallions with breadcrumbs and thyme – which gets warmed in the oven.

My Recipe: Goat Cheese Medallions are coated with Crispy Quinoa and warmed through, added to the salad – a delicious gluten free approach – with a brilliant Blood Orange Vinaigrette.

My Method:

• I’m marinating the Goat Cheese Medallions with EVOO and Fresh Thyme for just 10 minutes.

• Toast cooked Quinoa in a little EVOO until crispy

• Dredge the goat cheese with the Crispy Quinoa and place in the oven until just warmed through

• Serve the Crispy Quinoa Coated Goat Cheese Medallions over lettuces, vegetables and blood orange slices

• Drizzle my Blood Orange Vinaigrette over the Salad

Well I found this bag of oranges hilarious!

What’s funny is… THEY ARE BLOOD ORANGES… WITH A NEW NAME! (That’s new!)
Perhaps a more pleasing alternative name to the typical “blood orange.”

Blood Oranges:

• An orange with a deep, rich reddish-magenta  color with a more intense berry flavor, slightly tangy orange with a full-flavor profile

• Each bite is a delightful symphony of refreshing zest and juicy goodness

• They contain the antioxidant called anthocyanin and loaded with vitamin C

• If you ask me – wonderful to use a fruit with this naturally vibrant color!

• Blood Oranges (Raspberry Oranges) are available December through June

Make the Blood Orange Vinaigrette:

I’m loving all the ELEMENTS of the salad!

Today, wonderful lettuces and greens are available organic… and washed! Take advantage of this healthy choice.
Cutting Green Beans in half horizontally adds a terrific eye appeal and interest (I blanch them.)

Such delicious flavor in every bite! The tangy-sweet Blood Orange Vinaigrette (recipe) pairs so well – drizzle all over!

For a heartier main course you could up the protein with grilled shrimp, chicken or veggie proteins.
Alice (Waters that is…) likes to add garlic toasts/croutons.

Alice Waters was the first woman named “Best Chef in America” in 1992 by the James Beard Foundation.
Her search for good food within what was otherwise a “fast food culture” led her to develop a network of local, organic farmers to supply the restaurant, and to become one of the country’s most ardent advocates for organic food. She is the founder of the Edible Schoolyard Project. Alice has started a national movement toward local, organic, sustainably sourced ingredients. I’m so impressed! 

I hope you love and devour this salad… as much as I do!
Karen

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Inspiration: See all my ZESTY CITRUS RECIPES !

Karen's Goat Cheese Salad with Blood Orange Vinaigrette - Inspired by Alice Waters

Goat Cheese Medallions are Coated with Crispy Quinoa over Lettuces and Vegetables and Drizzled with a Zesty Blood Orange Vinaigrette. Gluten Free. This vibrant salad is one of my favorites!

Prep Time: 15 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 19 minutes minutes

Servings: 4 servings

Author: Karen Sheer a zest for life

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Ingredients

Goat Cheese Medallions:

• 3 ounces goat cheese cut from log
• 3 teaspoons extra virgin olive oil divided
• 1/2 teaspoon fresh thyme leaves coarsely chopped
• 3 tablespoons cooked quinoa
• 2 pinches sea salt

Salad Ingredients:

• 6 cups baby red butter lettuce leaves or you favorite salad (I use organic, pre-washed)
• 1 cup arugula or you favorite salad (I use organic, pre-washed)
• 1/4 cup watermelon radish peeled, sliced thinly
• 12 fresh green beans cut in half lengthwise
• 1/3 cup colorful cherry tomatoes
• 1 recipe Karen's Blood Orange Vinaigrette see recipe

Instructions

• Cut goat cheese from the log into about 3/4 inch slices. Add to a plate, drizzle 2 teaspoons of evoo, over and under; top evenly with chopped thyme. Set aside 10 minutes.
• Preheat oven to 350 degrees.

  Add reserved 1 teaspoon extra virgin olive oil to a small stick proof skillet, set temperature medium- low. When hot, add 3 T. cooked quinoa and toss in the oil. Cook until crispy and pops a bit for 3 minutes. (Should be crispy, but not hard.) Remove from heat, sprinkle with 2 pinches of sea salt; add to a small bowl.
• Dip each cut piece of goat cheese into the quinoa to coat on both sides. (Does not need to be coated too thoroughly.)

  Add to a parchment or foiled lined small baking pan. Set aside until salad is compiled.
• *Blanch the cut green beans. To one large serving platter or 4 individual plates - add the lettuce, arugula, watermelon radish and green beans.
• Bake the crispy coated quinoa goat cheese in the oven and cook until just warmed through, about 4 minutes.

  Add the goat cheese on the salad and drizzle with my Blood Orange Vinaigrette.

Notes

Blanch the Cut Green Beans: simmer in boiling water 2 minutes; add to colander, run cool water over. 

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Salad, salad, first course

CUISINE: American, French

KEYWORDS: gluten free goat cheese salad, goat cheese salad, goat cheese salad with crispy quinoa

Nutrition Facts

Karen's Goat Cheese Salad with Blood Orange Vinaigrette - Inspired by Alice Waters

Amount per Serving

Calories

149

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

4

g

25

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

10

mg

3

%

Sodium

 

372

mg

16

%

Potassium

 

781

mg

22

%

Carbohydrates

 

12

g

4

%

Fiber

 

4

g

17

%

Sugar

 

2

g

2

%

Protein

 

10

g

20

%

Vitamin A

 

26960

IU

539

%

Vitamin C

 

18

mg

22

%

Calcium

 

164

mg

16

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.