2 Serves
17 Mins
In a small bowl, whisk together the walnut oil, fresh lemon juice, minced shallot, salt, and black pepper to create the vinaigrette.
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Vitamin E
4 mg / 15 mgVitamin K
159 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
295 µg / 400 µgCalcium
1523 mg / 1,300 mgIron
15 mg / 18 mgMagnesium
225 mg / 420 mgPhosphorus
1378 mg / 1,250 mgPotassium
1289 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
7 mg / 11 mgCopper
2 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
12 g / 20 gCholesterol
126 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Lightly brush the goat cheese rounds with a small amount of walnut oil, then press them firmly into the bread crumbs until evenly coated.
In a large mixing bowl, combine the mixed greens and walnuts. Drizzle with the prepared vinaigrette and toss gently to coat.
Heat the olive oil in a nonstick skillet over medium heat. Once hot, carefully add the breaded goat cheese rounds and sear for 30 seconds per side until golden brown, ensuring they do not melt completely.
Divide the dressed salad greens between two plates, top with the warm goat cheese, garnish with fresh red grape wedges, and finish with a sprinkle of black pepper.
59
g7
g30
g
