Ina Garten Salad with Warm Goat Cheese Recipe
Ina Garten Salad with Warm Goat Cheese Recipe is fresh, flavorful and perfect for any meal. The salad combines crisp greens with warm, creamy goat cheese.
Ingredients
- Mixed salad greens – 6 cups
- Goat cheese rounds – 4 pieces
- Baguette slices – 4
- Olive oil – 2 tablespoons
- Walnuts or pecans – ¼ cup toasted
- Honey – 1 teaspoon
- Dijon mustard – 1 teaspoon
- Red wine vinegar – 1 tablespoon
- Salt – ¼ teaspoon
- Black pepper – ¼ teaspoon
Instructions
Preheat the Oven
- Preheat your oven to 375°F. Place baguette slices on a baking sheet. Brush lightly with olive oil. Toast for five minutes or until golden brown.
Prepare Goat Cheese
- Place goat cheese rounds on top of the toasted baguette slices. Drizzle a little honey on each round. Set aside while preparing the salad.
Make the Vinaigrette
- In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, salt and black pepper. Mix well until smooth and slightly thickened.
Toast the Nuts
- Heat a small pan over medium heat. Add walnuts or pecans and toast lightly for two minutes. Stir frequently to prevent burning. Remove from heat.
Assemble the Salad
- Place mixed salad greens in a large bowl. Toss lightly with half of the vinaigrette to coat evenly. Arrange the greens on salad plates.
Warm the Goat Cheese
- Place the prepared baguette slices with goat cheese in the oven for three to four minutes. Cheese should be soft and warm, but not melted completely.
Top the Salad
- Place warm goat cheese toasts on top of each salad plate. Sprinkle with toasted nuts. Drizzle remaining vinaigrette lightly over the top.
Serve Immediately
- Serve the salad while goat cheese is warm. Enjoy the combination of creamy cheese, crunchy nuts and fresh greens.
Notes
- Use fresh goat cheese for soft texture.
- Toast nuts slowly for full flavor.
- Warm cheese slightly, do not overheat.
- Use high-quality olive oil for vinaigrette.
- Assemble salad just before serving for freshness.