A delightful salad featuring warm, baked Crottin de Chevre goat's cheese on a bed of mixed greens, cherry tomatoes, and toasted walnuts, drizzled with a sweet honey-balsamic dressing. It's a perfect balance of flavors and textures that makes for a fantastic appetizer or light meal.
Ingredients: 2 Crottin de Chevre small goat's cheese rounds. 4 cups mixed greens e.g., arugula, spinach, and lettuce. 1/2 cup cherry tomatoes, halved. 1/4 cup walnuts, toasted. 1/4 cup honey. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.
Instructions: Preheat your oven to 375F 190C. Place the Crottin de Chevre on a baking sheet and drizzle with a bit of olive oil. Bake the goat's cheese in the preheated oven for about 10-12 minutes or until they start to soften and slightly brown on the edges. While the goat's cheese is baking, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, and toasted walnuts. In a small bowl, whisk together the honey, olive oil, and balsamic vinegar to make the dressing. Season with salt and pepper to taste. Remove the baked goat's cheese from the oven and let them cool slightly. To assemble the salad, place the baked goat's cheese on top of the mixed greens mixture. Drizzle the honey-balsamic dressing over the salad. Serve immediately and enjoy your delicious Crottin de Chevre Baked Goat's Cheese Salad!
Prep Time: 15 minutes
Cook Time: 10 minutes
David D Kirkpatrick
