Soft-Ripened Goat Cheese and Walnut Salad

Yields Makes 4 servings

Ingredients

 1/2 cup walnut halves or pieces
 2 tablespoons walnut oil
 1 tablespoon lemon juice
 2 quarts (about 8 oz.) salad mix, rinsed and crisped
  Salt and pepper
 4 to 6 ounce soft-ripened goat cheese such as Bermuda Triangle or Humboldt Fog
Nutrition Facts

Servings 0

Amount Per Serving
Calories 226Calories from Fat 84
% Daily Value *
Total Fat 21g33%
Saturated Fat 5.4g27%
Cholesterol 13mg5%
Sodium 113mg5%
Total Carbohydrate 4g2%
Dietary Fiber 0.9g4%
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Bake walnuts in an 8- or 9-inch pan in a 400° oven until golden, 5 to 8 minutes (about 4 minutes in a convection oven).

Step 2
2

In a large bowl, combine oil and lemon juice. Add salad mix and stir, adding salt and pepper to taste. With 2 large spoons, divide salad equally among plates.

Step 3
3

Cut cheese into thin slices and divide evenly among salads. Sprinkle evenly with walnuts.

Ingredients

 1/2 cup walnut halves or pieces
 2 tablespoons walnut oil
 1 tablespoon lemon juice
 2 quarts (about 8 oz.) salad mix, rinsed and crisped
  Salt and pepper
 4 to 6 ounce soft-ripened goat cheese such as Bermuda Triangle or Humboldt Fog

Directions

Step 1
1

Bake walnuts in an 8- or 9-inch pan in a 400° oven until golden, 5 to 8 minutes (about 4 minutes in a convection oven).

Step 2
2

In a large bowl, combine oil and lemon juice. Add salad mix and stir, adding salt and pepper to taste. With 2 large spoons, divide salad equally among plates.

Step 3
3

Cut cheese into thin slices and divide evenly among salads. Sprinkle evenly with walnuts.

Soft-Ripened Goat Cheese and Walnut Salad
IngredientsDirections

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