Baked Goat Cheese Salad with Creamy Walnut Vinaigrette
- 2 cups (8 ounces) pecan halves
- 3 tablespoons melted butter, divided
- Sea salt and freshly ground black pepper
- 1/2 cup walnut oil
- 4 teaspoons red wine vinegar
- 2 egg yolks, preferably from organic or free-range bird
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 6 ounces goat cheese
- 2 egg whites
- 1/2 cup bread crumbs
- 1/2 teaspoon salt
- Freshly ground black pepper
- Mixed greens
- Dried fruit, such as cherries or cranberries
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Dried fruit (1)
- Greens, Mixed (1)
- Pecan, halves (2 cups)
- Condiments
- Dijon mustard (2 teaspoons)
- Red wine vinegar (4 teaspoons)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Honey (2 teaspoons)
- Kosher salt and freshly ground black pepper (1)
- Salt (1/2 teaspoon)
- Sea salt and freshly ground black pepper (1)
- Walnut oil (1/2 cup)
- Bread & Baked Goods
Bread crumbs (1/2 cup)
- Dairy
- Butter (3 tablespoons)
- Goat cheese (6 ounces)
- Refrigerated
- Egg whites (2)
- Egg yolks (2)
Preparation
Read recipe preparation on thekitchn.com
Social Stats
60.4Rating
1-100
1-100
21Tweets
97Facebook
Shares
Shares
0StumbleUpon
Views
Views
250PinterestPins
Recipe Stats
Published January 31, 2013 (2 weeks ago).
57 people saved this recipe.
