John Myers
Winter Salad with Glazed Goat Cheese and Tomato Vinaigrette
The perfect winter salad with glazed goat cheese and tomato vinaigrette recipe with a picture and simple step-by-step instructions.
- 250 g Mixed winter leaf salads
- 5 Pc. Goat cheese Crottin de Chavignol, medium-aged, a ca 80 gr
- 10 Discs Bacon
- 1 tsp Thyme dry
- 1 tablespoon Honey liquid
- Extra virgin olive oil
- 4 tablespoon Red wine vinegar
- 2 tablespoon Peeled and diced tomatoes
- 8 tablespoon Orange olive oil
- 1 pinch Sugar
- Salt
- Black pepper from the mill
- 0,5 tsp Basil pesto
- 1 tsp Shallot cubes
- Clean salads (radiccio, lettuce hearts, frisee, rocket, etc.) and cut into bite-sized pieces. Spin dry well. Mix vinegar with shallots, sugar, salt and pepper. Beat orange with olive oil. Stir in tomatoes and pesto and season to taste. First Put it on the salad before serving.
- Halve the goat cheese crosswise and wrap each in a slice of bacon, heat the olive oil, fry the cheese packets in them and sprinkle with thyme and black pepper. Drizzle with honey and glaze the packets.
- Arrange the prepared salad on deep plates and place the warm goat cheese on top.
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