Bitter Greens with Almonds and Goat Cheese Recipe

Bitter Greens with Almonds and Goat Cheese Recipe

How To Make Bitter Greens with Almonds and Goat Cheese

Bitter greens such as arugula and radicchio are tossed with goat cheese, almonds and seasoned with a sweet-tangy apricot jam dressing.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



  • ½cupwhole unsalted almonds
  • 1largeshallot
  • 3tbspraspberry vinegar
  • 6cupsbaby arugula
  • 2belgian endives
  • ½smallhead radicchio
  • 3tbspextra virgin olive oil
  • 1tsprosemary leaves
  • ½tspthyme leaves
  • 3tbspapricot jam
  • kosher salt and freshly ground pepper
  • 8ozgoat cheese


  1. Preheat oven to 350 degrees F. Spread almonds in a pie plate and toast 10 minutes, until golden.

  2. Let cool, then coarsely chop.

  3. In a bowl, mix shallot and vinegar; let stand 10 minutes.

  4. In a large bowl, toss arugula, endives, radicchio, and almonds.

  5. In a skillet, heat oil, rosemary, and thyme over moderate heat 2 minutes, until they sizzle.

  6. Stir in jam and cook until melted.

  7. Add shallot and vinegar and cook over low heat until warmed.

  8. Season with salt and pepper.

  9. Pour dressing over greens and toss.

  10. Mound salad on plates, arrange 2 rounds goat cheese on each plate, and serve.


  • Calories: 406.67kcal
  • Fat: 31.20g
  • Saturated Fat: 10.38g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 15.77g
  • Polyunsaturated Fat: 3.62g
  • Carbohydrates: 19.21g
  • Fiber: 4.18g
  • Sugar: 9.14g
  • Protein: 15.61g
  • Cholesterol: 26.08mg
  • Sodium: 417.27mg
  • Calcium: 165.23mg
  • Potassium: 360.17mg
  • Iron: 2.47mg
  • Vitamin A: 177.71µg
  • Vitamin C: 6.26mg
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