Raisin Salad with Warm Goat Cheese
From Culinary Institute of America at Greystone
Select a tangy goat cheese to start any meal with flavor.
- 1/4 cup fresh-squeezed orange juice
- Juice of 1 lemon
- 3/4 cup extra virgin olive oil
- Salt and pepper
- 2 small fennel bulbs
- 1 1/2 cups fine bread crumbs
- 1 1/2 cups finely ground toasted hazelnuts
- 2 logs goat cheese (8 ounces each)
- 8 cups arugula
- 1 cup California raisins, soaked in warm water and drained
Whisk orange and lemon juices together with olive oil; season with salt and pepper to taste. Cut fennel bulbs in half and slice as thin as possible; set aside in bowl of ice water to crisp.
Mix bread crumbs with toasted hazelnuts in shallow bowl. Brush goat cheese rounds lightly with olive oil and dredge in bread crumb-hazelnut mixture. Arrange on lightly oiled baking sheet and bake at 350°F for 6 to 8 minutes, until golden.
Meanwhile, drain fennel and mix with arugula and raisins in a non-reactive bowl, and toss with just enough vinaigrette to coat. Season to taste. Arrange small handful on each of 8 individual salad plates and arrange a goat cheese round on top. Drizzle with vinaigrette and serve immediately.
Nutrition Facts Per Serving
Calories 640 (66% from fat); Total Fat 48g (sat 12g, mono 30g, poly 4g, trans 0g ); Cholesterol 25mg; Protein 18g; Carbohydrate 39g; (Dietary Fiber 5g; Sugars 16g; ); Iron 4mg; Sodium 420mg; Calcium 237mg; Potassium 628mg
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