Warm Goats cheese salad
Active time: 20min Total time: 20min Servings: 4 Recipe from: My grandma
Image thanks to Fabulously French
Why?
Can be gluten free
Light yet filling salad
Goats cheese gives good protein and usually easier on the stomach to digest then cows milk.
Great source of fibre and vitamins
Source of healthy fats
Ingredients:
2 logs goats cheese, or goat feta
8 small slices bread (I use paleo, baguette is great too)
4 handfuls mixed lettuce
1/2 cucumber, sliced
16 cherry tomatoes, sliced
40g walnut kernels
2 Tablespoons Olive oil
2 Tablespoons Balsamic vinegar
Mixed dried or thinly sliced fresh herbs
For Vinaigrette
6 tablespoons extra virgin olive oil
2 tablespoon red wine vinegar
2 tablespoon minced shallot, optional
1 teaspoon Dijon-style mustard
Salt and pepper, to taste
How to prepare
Pre-heat over grill to 200 Celsius.
Place bread in toaster and lightly toast the bread.
Once toasted, crumble the feta or place cheese on toast. Allow a good amount. Minimum 1cm thick.
Sprinkle cheese with herbs and drizzle balsamic vinegar and olive oil over the cheese and bread.
Place under the grill in the oven.
Meanwhile get 4 plates out and plate up your salad. Start with lettuce and add your sliced tomatoes and cucumber and walnuts (and anything else you like in your salad). Set aside.
For the french vinegrette, place dijon mustard into a bowl. Whisk in vinegar. Once mixed drizzle in the olive oil slowly and keep whisking. Stir in the shallots if using. Add salt and pepper to taste.
Drizzle your salad with the French Vinaigrette.
Once golden brown, take toasts out of the oven. Place on a cutting board and slice diagonally across (you are making triangles).
Place toasts on the salad and serve up!
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