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!
Servings: 4 servings
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.
SEE RECIPE: Karen’s Blood Orange Vinaigrette
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 149kcal | Carbohydrates: 12g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 372mg | Potassium: 781mg | Fiber: 4g | Sugar: 2g | Vitamin A: 26960IU | Vitamin C: 18mg | Calcium: 164mg | Iron: 5mg