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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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
Directions
Step 1
Wash and dry the mixed salad greens, then place them in a large serving bowl.
Step 2
Slice the cucumber into thin rounds and halve the cherry tomatoes. Thinly slice the radishes. Add these to the bowl with the salad greens.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Drizzle the black olive vinaigrette over the salad greens and toss gently to combine.
Step 8
Top the salad with the warm almond-crusted goat cheese rounds.
Step 9
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1820.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2653.2 |
| Total Fat 198.6g | 0% |
| Saturated Fat 49.5g | 0% |
| Polyunsaturated Fat 2.3g | |
| Cholesterol 317.5mg | 0% |
| Sodium 9321.1mg | 0% |
| Total Carbohydrate 151.4g | 0% |
| Dietary Fiber 36.7g | 0% |
| Total Sugars 57.7g | |
| Protein 89.7g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 1103.8mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 3776.1mg | 0% |
Source of Calories