Ingredients for Salad With Walnut Vinaigrette And Warm Chevre
- Raspberry Vinegar
- Dijon Mustard
- 1 tablespoon honey
- Extra Virgin Olive Oil
- Walnut Oil
- Flat Leaf Parsley
- Salt & Freshly Ground Black Pepper
- 1/4 cup walnuts
- Fresh Flat Leaf Parsley
- Fresh Chives
- Chevre Cheese
- Mixed Baby Greens
- Red Onion
- Raspberries
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How to Make Salad With Walnut Vinaigrette And Warm Chevre
- **Make the Vinaigrette:**
- In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, and 1 tablespoon honey until well combined.
- Slowly drizzle in 4 tablespoons walnut oil and 2 tablespoons olive oil while whisking constantly until the vinaigrette emulsifies and thickens.
- Stir in 1 tablespoon chopped fresh parsley. Season generously with salt and freshly ground black pepper to taste.
- Set aside.
- **Prepare the Chevre:**
- Preheat oven to 400°F (200°C).
- Finely chop 1/4 cup walnuts, 1 tablespoon fresh parsley, and 1 tablespoon fresh chives.
- Season a 4-ounce log of chevre lightly with salt and pepper.
- Spread the chopped walnut, parsley, and chive mixture on a small plate.
- Roll the chevre log in the mixture, pressing gently to coat evenly.
- Wrap in plastic wrap and refrigerate for at least 10 minutes.
- Slice the chevre into 6 even rounds.
- Place chevre rounds on a parchment-lined baking sheet and bake for 5-7 minutes, or until heated through and slightly softened.
- **Assemble the Salad:**
- In a large bowl, gently toss together 5 ounces mixed salad greens, 1/4 cup thinly sliced red onion, 1/4 cup walnuts, and 1/2 cup mixed berries (such as raspberries and blueberries).
- Drizzle the vinaigrette over the salad and toss lightly to coat.
- Season with salt and pepper to taste.
- Mound the salad onto plates. Top each salad with one or two warm chevre rounds and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
17g
Fat
49g
Carbs
3g
