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Winter Salad with Glazed Goat Cheese and Tomato Vinaigrette

5 from 9 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 471 kcal

Ingredients
 

  • 250 g Mixed winter leaf salads
  • 5 Goat cheese Crottin de Chavignol, medium-aged, 80 g
  • 10 slices Bacon
  • 1 tsp Thyme dry
  • 1 tbsp Honey liquid
  • Extra virgin olive oil
  • 4 tbsp Red wine vinegar
  • 2 tbsp Peeled and diced tomatoes
  • 8 tbsp Orange olive oil
  • 1 pinch Sugar
  • Salt
  • Black pepper from the mill
  • 0,5 tsp Basil pesto
  • 1 tsp Shallot cubes

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 471kcalCarbohydrates: 6.7gProtein: 0.3gFat: 49.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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