Goat Cheese and Honey Salad with Walnuts and Arugula Recipe
This salad is a French bistro classic: warm goat cheese, honey, and crunchy nuts on a bed of arugula. The French often eat it as a light lunch or dinner with a glass of wine. It tastes a bit like a cross between a salad and a dessert – sweet and savory, yet still very light.
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
2
Ingredients
- goat cheese preferably in a log, for cutting into slices - 120 g
- baguette can be slightly stale - 0.5 pieces
- arugula - 60 g
- honey runny - 2 tablespoons
- walnuts roughly chopped - 30 g
- olive oil good quality - 3 tablespoons
- balsamic vinegar - 1 tablespoon
- Dijon mustard - 1 teaspoon
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
goat cheese
Preparation
- Slice the baguette into 8–10 thin slices and place them on a baking tray lined with baking paper.
- Cut the goat cheese into slices about 1 cm thick and place one slice on each piece of baguette.
- Preheat the oven to 200°C (top and bottom heat). Bake the goat cheese toasts for 4–5 minutes, until the cheese melts slightly and starts to brown at the edges.
- In a small bowl, whisk together the olive oil, balsamic vinegar, mustard, a pinch of salt, and pepper until the dressing is smooth.
- Transfer the arugula to a large bowl, drizzle with the dressing, and gently toss with your hands or tongs so the leaves are lightly coated but not dripping.
- Toast the walnuts in a dry pan over medium heat for 2–3 minutes, stirring often, until they become fragrant and lightly golden, then immediately remove from the pan so they don’t burn.
- Arrange the arugula on plates and top with the warm goat cheese toasts.
- Drizzle everything with a thin stream of honey and sprinkle with the toasted walnuts. Finish with a little more freshly ground black pepper.
Storage
In fridge:
1 days
Freezing:
No
Najlepiej zjeść od razu, bo rukola szybko więdnie. Jeśli coś zostanie, przechowuj osobno grzanki i sałatę, a przed podaniem lekko podgrzej grzanki w piekarniku.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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