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Epicurious

Salad with Macadamias and Goat Cheese

4.5

(16)

Recipe information

  • Yield

    Serves 4

Ingredients

2 3 1/2-ounce logs soft fresh goat cheese (such as Montrachet), chilled
1/2 cup chopped macadamia nuts
8 cups mixed baby greens
1 avocado, peeled, halved, pitted, cut into thin wedges
8 tablespoons olive oil
3 tablespoons balsamic vinegar

Preparation

  1. Step 1

    Cut each goat cheese log crosswise into 6 rounds. Place nuts in a shallow bowl. Press cheese rounds into nuts, turning to coat. Arrange cheese rounds on plate; reserve any remaining nuts. Cover cheese; chill.

    Step 2

    Mound greens in large salad bowl. Arrange avocado wedges atop greens. Whisk 6 tablespoons live oil and vinegar in small bowl to blend. Season dressing to taste with salt and pepper.

    Step 3

    Heat 2 tablespoons oil in heavy large skillet over medium heat. Add cheese rounds; sauté until just warmed through but still holding shape, about 1 minute per side. Arrange cheese rounds on top of salad. Drizzle dressing over; sprinkle with reserved macadamia nuts and serve.

TagsSaladGoat CheeseCheeseDairyMacadamia NutNutLettuceLeafy GreensVegetableAvocadoMainStarterLunchDinnerVegetarianGluten FreeKetoEasy5 Ingredients or FewerBon Appétit
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