Search
by Ingredient

Arugula Salad Warm Goat Cheese with Black Olive Vinaigrette

StarStarStarEmpty starEmpty star

Your rating

Arugula Salad Warm Goat Cheese with Black Olive Vinaigrette

Baked seasoned warm goat cheese adds a nice zing into the salad, fresh arugula and radicchio have the slightly peppery taste, perfectly match the olive vinaigrette and creamy goat cheese.

 

Yield

6 servings

Prep

8 min

Cook

6 min

Ready

16 min
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
¼ cup bread cubes, dry
plain
*
2 ¼ teaspoons thyme
freshly minced
* Camera
2 ¼ teaspoons rosemary leaves
freshly minced
Camera
4 ounces goat (chevre) cheese
1 small log, cut into 6 equal rounds
Camera
2 tablespoons olive oil
Camera
5 tablespoons olive oil, extra-virgin
Camera
2 small garlic cloves
freshly minced or pressed, or 1 medium
* Camera
3 tablespoons white wine vinegar
red or white
Camera
cup black olives
up to 1/2 cup, oil-cured, pitted and finely chopped
* Camera
1 x salt and black pepper
to taste
* Camera
8 cups arugula (roquette)
baby arugula, loosely packed, 4 large bunches
Camera
3 cups radicchio
washed, dried, and leaves torn into bite-size pieces, 1 medium
* Camera

Ingredients

Amount Measure Ingredient Features
59 ml bread cubes, dry
plain
*
11 ml thyme
freshly minced
* Camera
11 ml rosemary leaves
freshly minced
Camera
115.6 ml/g goat (chevre) cheese
1 small log, cut into 6 equal rounds
Camera
3E+1 ml olive oil
Camera
75 ml olive oil, extra-virgin
Camera
2 small garlic cloves
freshly minced or pressed, or 1 medium
* Camera
45 ml white wine vinegar
red or white
Camera
79 ml black olives
up to 1/2 cup, oil-cured, pitted and finely chopped
* Camera
1 x salt and black pepper
to taste
* Camera
1.9 l arugula (roquette)
baby arugula, loosely packed, 4 large bunches
Camera
7.1E+2 ml radicchio
washed, dried, and leaves torn into bite-size pieces, 1 medium
* Camera

Directions

Positon the rack to the center of the oven, then preheat the oven to 375℉ (190℃).

Add the bread crumbs and 1 teaspoon each of the thyme and rosemary to a shallow plate, and toss until evenly mixed.

Brush 2 tablespoons of olive oil all over the goat cheese rounds and gently press both sides and edges into the bread crumb mixture to coat evenly with bread crumb mixture (This step can be finished up to 1 hour before serving and chilled on a baking sheet in the fridge until ready to bake).

Add the garlic, vinegar, olives, remaining thyme and rosemary, salt, and black pepper to taste into a small bowl, and whisk until well blended.

Slowly pour in 5 tablespoons extra-virgin olive oil and whisk until well mixed, set aside.

Just before serving, bake the prepared goat cheese rounds in the preheated oven until warmed up and a few brown spots appear, about 6 minutes.

Meanwhile, stir the vinaigrette again, in a large bowl toss the arugula and radicchio with the vinaigrette until evenly coated.

Divide the mixed greens among 6 serving plates.

Place one warm goat cheese round on top of each salad.

Serve and enjoy.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 18992% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 73mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 8g
Vitamin A 10% Vitamin C 4%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe