Karen's Goat Cheese Salad with Blood Orange Vinaigrette - Inspired by Alice Waters
Goat Cheese Medallions are Coated with Crispy Quinoa over Lettuce and Vegetables and Drizzled with a Zesty Blood Orange Vinaigrette. Gluten Free.
Karen's Goat Cheese Salad with Blood Orange Vinaigrette - Inspired by Alice Waters
Goat Cheese Medallions are Coated with Crispy Quinoa over Lettuce and Vegetables and Drizzled with a Zesty Blood Orange Vinaigrette. Gluten Free.
Open in Cookpad AppSteps
- 1
Cut goat cheese from the log into about 3/4 inch slices. Add to a plate, drizzle 2 teaspoons of evoo, over and under; top evenly with chopped thyme. Set aside 10 minutes.
Preheat oven to 350 degrees.
- 2
Add reserved 1 teaspoon extra virgin olive oil to a small stick proof skillet, set temperature medium- low. When hot, add 3 T. cooked quinoa and toss in the oil. Cook until crispy and pops a bit for 3 minutes. (Should be crispy, but not hard.) Remove from heat, sprinkle with 2 pinches of sea salt; add to a small bowl.
- 3
Dip each cut piece of goat cheese into the quinoa to coat on both sides. (Does not need to be coated too thoroughly.) Add to a parchment or foiled lined small baking pan. Set aside until salad is compiled.
- 4
To one large serving platter or 4 individual plates - add the lettuce, arugula, watermelon radish and green beans.
- 5
Bake the crispy coated quinoa goat cheese in the oven and cook until just warmed through, about 4 minutes.
Add the goat cheese on the salad and drizzle with my Blood Orange Vinaigrette. RECIPE: https://azestforlife.com/recipe/karens-blood-orange-vinaigrette/ (it's delicious!)
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