Paragon Warm Goat Cheese Salad

Course : Salads
Serves: 4
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1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper
1 small eggplant -- cut into 1/2-inch slices
1 medium fennel bulb -- cut into 1/4-inch slices
2 medium cooked beets cut into 1-inch wedges
2 medium red bell peppers -- cut into 1/2-inch strips
1 large red onion -- cut into 1/2-inch slices
1 slice Montrachet cheese -- (2 ounce)
4 medium baby lettuce -- separated into leaves
---Toasted Walnut Dressing:
2/3 cup walnut oil
1/2 cup toasted walnut halves
2 tablespoons orange juice
2 tablespoons balsamic vinegar
1 small shallot -- minced
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation / Directions:

Preheat a grill over moderately high heat until hot. In a large bowl combine well oil, juice, vinegar, garlic, salt and pepper. Add vegetables and toss well. Grill vegetables until tender. Broil cheese until lightly browned. In a large salad bowl toss lettuce with dressing. Top with grilled vegetables and cheese. Toasted Walnut Dressing In a food processor purée all ingredients until combined well.


Nutritional Information:

2187 Calories (kcal); 202g Total Fat; (79% calories from fat); 15g Protein; 99g Carbohydrate; 1mg Cholesterol; 3495mg Sodium

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