Warm Chevre Salad

Preparation:  10 min. Cooking: 5 min. Total: 15 min.
Recipe photo
  • 2 tsp sherry vinegar , or red wine vinegar
  • 1/2 tsp dry mustard
  • 3 Tbsp vegetable oil
  • 1 1/4 Tbsp walnut oil or olive oil
  • 1 small head curly endive or Romaine lettuce , torn into pieces
  • 1 head red leaf lettuce , torn into pieces, small, or radicchio
  • 3 tsp parsley , chopped
  • 1/2 Lb goat cheese , cut into .5 in. slices
  • 1/2 Cup chopped walnuts
  • 1/4 Lb pickled beets , drained
Preheat oven to 425 ℉. Combine first 4 ingredients in a jar with a tight-fitting lid. Shake vigorously until mixture is emulsified. In a large bowl combine endive, lettuce, parsley and half of the dressing. Arrange goat cheese slices in a buttered baking pan. Sprinkle with walnuts and bake for 1-2 minutes, or until cheese is warm. Arrange goat cheese over the lettuce, add beets and drizzle with remaining salad dressing.
Calories
420 Cal
Fat
37 g
Carbs
12 g
Protein
13 g
Fiber
5.1 g
Sugar
5.4 g
Cholesterol
50 mg
Sodium
670 mg


Nutrients

Fiber     5.1 g
Fat     37 g
Sugar     5.4 g
Carbs     12 g
Protein     13 g
Calories     420 Cal

Fats

Fat, Poly     18 g
Fat, Mono     6.5 g
Fat, Sat     10 g
Fat, Trans     0 g
Fat, Percent     80 %

Vitamins

Vitamin, K     290 mcg     240 %
Vitamin, A     15000 IU     510 %
Vitamin, B12     1 mcg     40 %
Niacin     1.5 mg     9.5 %
Riboflavin     0.7 mg     51 %
Vitamin, C     42 mg     47 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.5 mg     32 %
Vitamin, E     4.1 mg     27 %
Panto, Acid     1 mg     19 %
Choline     40 mg     7.2 %
Thiamin     0.3 mg     25 %

Minerals

Calcium     380 mcg     38 %
Phosphorus     320 mg     45 %
Magnesium     67 mg     16 %
Copper     0.4 mcg     39 %
Fluoride     0 mcg     0 %
Zinc     2.6 mg     24 %
Cholesterol     50 mg     0.9 %
Sodium     670 mg     44 %
Selenium     12 mcg     21 %
Manganese     0.9 mg     13 %
Potassium     640 mg     14 %
Iron     3.4 mg     42 %