Salads with Pistachio-Crusted Goat Cheese |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Looking for something a little different for supper? âThis vegetarian main-dish salad pairs walnuts, juicy oranges and tomatoes with warm, pistachio-crusted goat cheese medallions and a splash of vinaigrette,â says Gloria. Serve with a crusty loaf of French bread. Gloria Bradley - Naperville, IL Ingredients:
6 cups torn mixed salad greens |
2 medium oranges, peeled and segmented |
1 cup cherry tomatoes |
1/2 cup chopped walnuts, toasted |
1/4 medium red onion, thinly sliced |
2 tablespoons orange juice |
1 tablespoon white wine vinegar |
1 teaspoon grated orange peel |
1 teaspoon honey |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
6 tablespoons walnut or olive oil, divided |
1/3 cup pistachios |
4-1/2 teaspoons seasoned bread crumbs |
1 log (4 ounces) fresh goat cheese |
Directions:
1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the orange juice, vinegar, orange peel, honey, salt, cumin and 5 tablespoons walnut oil. Pour over salad; toss to coat. Divide among four serving plates.
2. Place pistachios in a food processor; cover and process until ground. Transfer to a small bowl; stir in bread crumbs. Cut goat cheese into four slices; brush slices with remaining oil. Coat in crumb mixture.
3. In a small nonstick skillet coated with cooking spray, cook cheese slices over medium heat for 1-2 minutes on each side or until golden brown. Place on salads. Yield: 4 servings.
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