Bitter Greens with Almonds & Goat Cheese
A simple & healthy lunch or dinner!
  • CourseSalad
  • CuisineGluten-free, Vegetarian
Ingredients
  • 1/2cup almonds, sliced and roasted
  • 1large shallot, thinly sliced
  • 3Tbsp red wine vinegar
  • 6cups arugula or watercress (6 oz)
  • 2whole Belgian endives, thinly sliced crosswise
  • 1/2small head of radicchio, cored and finely shredded
  • 3Tbsp extra virgin olive oil
  • 1tsp rosemary leaves
  • 1/2tsp thyme leaves
  • 3Tbsp apricot jam
  • 1pinch salt and freshly ground pepper
  • 8oz log of fresh goat cheese, cut into 8 rounds
Instructions
  1. In a bowl, mix the shallot and vinegar; let stand for 10 minutes.
  2. In a large bowl, toss the arugula, endives, radicchio and almonds.
  3. In a skillet, heat the oil, rosemary and thyme over moderate heat for 2 minutes, until they sizzle. Stir in the jam and cook until melted, 30 seconds.
  4. Add the shallot and vinegar and cook over low heat until warmed, 30 seconds. Season with salt and pepper.
  5. Pour the dressing over the greens and toss. Mound the salad on plates, arrange 2 rounds of goat cheese on each plate and serve.
Recipe Notes

Adapted from foodandwine.com

 

Bitter Greens with Almonds & Goat Cheese
Print Recipe
A simple & healthy lunch or dinner!
  • CourseSalad
  • CuisineGluten-free, Vegetarian
Ingredients
  • 1/2 cup almonds, sliced and roasted
  • 1 large shallot, thinly sliced
  • 3 Tbsp red wine vinegar
  • 6 cups arugula or watercress (6 oz)
  • 2 whole Belgian endives, thinly sliced crosswise
  • 1/2 small head of radicchio, cored and finely shredded
  • 3 Tbsp extra virgin olive oil
  • 1 tsp rosemary leaves
  • 1/2 tsp thyme leaves
  • 3 Tbsp apricot jam
  • 1 pinch salt and freshly ground pepper
  • 8 oz log of fresh goat cheese, cut into 8 rounds
Servings:
Units:
Instructions
  1. In a bowl, mix the shallot and vinegar; let stand for 10 minutes.
  2. In a large bowl, toss the arugula, endives, radicchio and almonds.
  3. In a skillet, heat the oil, rosemary and thyme over moderate heat for 2 minutes, until they sizzle. Stir in the jam and cook until melted, 30 seconds.
  4. Add the shallot and vinegar and cook over low heat until warmed, 30 seconds. Season with salt and pepper.
  5. Pour the dressing over the greens and toss. Mound the salad on plates, arrange 2 rounds of goat cheese on each plate and serve.
Recipe Notes

Adapted from foodandwine.com

 

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