Wax bean and cherry tomato salad with goat cheese
Delight your taste buds with this flavorful wax bean and cherry tomato salad topped with creamy goat cheese. A perfect blend of freshness and tanginess.
Ingredients:
- 1 (8-ounce) goat cheese log
- 3/4 cup extra-virgin olive oil, divided, plus more for greasing
- 3 thyme sprigs
- 1/2 cup plain dry breadcrumbs
- 1/2 teaspoon dried thyme
- 1/4 cup red wine vinegar
- Kosher salt
- Freshly ground black pepper, to taste
- 8 cups loosely packed lettuce leaves
- Garlic Croutons
Instructions:
- Cut the goat cheese into 4 or 8 equal parts and shape them into rounds that are 1/2-inch thick. Put the goat cheese rounds in a shallow glass container, pour 1/4 cup of olive oil over them, and turn them to make sure they are completely coated. Add thyme sprigs on top. Cover the dish and put it in the refrigerator for 8 hours or leave it overnight.
- Heat the oven to 400°F. Mix breadcrumbs and dried thyme in a small bowl. Take the cheese rounds out of the oil, and cover them entirely with the breadcrumb mixture. Place them on a slightly greased baking sheet. Bake in the preheated oven until they turn golden brown and bubbly, which usually takes about 10 to 12 minutes.
- In another bowl, pour vinegar and season it with salt and pepper; then, mix in the remaining 1/2 cup of oil.
- Mix the lettuce leaves with the vinaigrette until they are lightly coated. Pile the dressed lettuce on 4 plates. Put warm goat cheese rounds on top of each mound of lettuce. Serve immediately with croutons.
Summary:
- Calories: 1539 kcal
- Fat: 134 g
- Protein: 45 g
- Carbs: 51 g
- Potassium: 1859 mg
- Magnesium: 197 mg