Fruit, Nut, and Goat Cheese Salad
Try this Fruit, Nut, and Goat Cheese Salad recipe, or contribute your own.
Try this Fruit, Nut, and Goat Cheese Salad recipe, or contribute your own.
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped walnuts
- for vinaigrette:
- 1/ 4 cup high-quality balsamic vinegar
- 1 tablespoon fresh chopped garlic (optional)
- 1/4 – 1/2 cup of olive oil
- for salad:
- 3 cups mixed greens (such as romaine endive,
- radicchio and baby arugula)
- 1/4 cup dried apricots chopped
- 1/8 cup raisins
- 1/8 cup dried cranberries
- 1 ounce soft goat cheese lightly crumbled
- cherry tomatoes (if desired)
- Carbohydrate 47.8044362510883 g
- Cholesterol 22.396123249 mg
- Fat 26.125964359927 g
- Fiber 5.88195844786195 g
- Protein 15.0147145864466 g
- Saturated Fat 6.87279973929045 g
- Serving Size 1 1 serving (120g)
- Sodium 152.827960636332 mg
- Sugar 41.9224778032263 g
- Trans Fat 2.3133851358202 g
- Calories 452 calories
Step-by-step
- Make vinaigrette: Combine balsamic vinegar, garlic, salt and pepper. Gradually add olive oil, whisking until combined and smooth.
- Make salad: Combine mixed greens, dried apricots, cranberries, raisins and chopped walnuts. Toss with dressing and add soft goat cheese. Top with cherry tomatoes if desired; serve immediately.
Emulsifying oil and vinegar requires a steady stream of fat poured into the acid while whisking vigorously to maintain suspension. When multiplying this balsamic dressing for larger groups, maintain a precise three-to-one or four-to-one ratio of olive oil to vinegar so the dressing coats the greens without pooling at the base of the bowl.
Mixed greens like romaine, endive, radicchio, and arugula begin to wilt within fifteen minutes of dressing contact due to the osmotic draw of salt in the vinaigrette. To prevent this degradation, toss only the exact portion intended for immediate consumption and keep undressed leaves in a sealed bag lined with a dry paper towel for up to forty-eight hours.
Textural integrity relies entirely on separating moisture-heavy components from dry elements until the final plating stage. Soft goat cheese introduces creaminess that can quickly turn heavy if overworked, so add the crumbled cheese and toasted walnuts at the very end of preparation.
Adjusting quantities upward demands attention to surface area when toasting the quarter cup of walnuts in a dry skillet over medium heat for four to five minutes. Shaking the pan frequently ensures even browning without burning the delicate oils inside the nuts, preserving the essential crunch that balances the chewy texture of the dried apricots and raisins.
