Appetizers / Soups / Salads

Warm Goat Cheese Salad (Cook This, Not That) is for Salad.

Warm Goat Cheese Salad (Cook This, Not That) takes several minutes to prepare.

Warm Goat Cheese Salad (Cook This, Not That) takes several minutes to cook.

Warm Goat Cheese Salad (Cook This, Not That) makes 4 servings.

The ingredients for Warm Goat Cheese Salad (Cook This, Not That) are:

1 log (4 oz) fresh goat cheese
1 c. bread crumbs
1 tsp. dried thyme or Italian seasoning
Salt and black pepper to taste
1 egg, lightly beaten
1/4 c. walnuts
8 cups arugula
1 pear, peeled, cored, and sliced

Balsamic Vinaigrette:
1 tbsp. minced shallot
2 tbsp. balsamic vinegar
1/4 c. olive oil
Salt and black pepper to taste

Here is how you make Warm Goat Cheese Salad (Cook This, Not That):

Slice the goat cheese in 1/2" disks. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.Dip the goat cheese into the egg, then into the crumb mixture and turn to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up.Preheat the oven to 450. Place the goat cheese on a baking sheet coated with nonstick cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.Toss the lettuce with the vinaigrette and pear. Divide among 4 cold plates. Top with the walnuts and goat cheese.Number of Servings: 4Recipe submitted by SparkPeople user JACLIGHT.

The nutritional information for Warm Goat Cheese Salad (Cook This, Not That) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 364.4

• Total Fat: 27.0 g
• Cholesterol: 73.1 mg
• Sodium: 94.5 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 2.1 g
• Protein: 10.8 g