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.
Serves:
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees F. Spread almonds in a pie plate and toast 10 minutes, until golden.
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Let cool, then coarsely chop.
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In a bowl, mix shallot and vinegar; let stand 10 minutes.
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In a large bowl, toss arugula, endives, radicchio, and almonds.
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In a skillet, heat oil, rosemary, and thyme over moderate heat 2 minutes, until they sizzle.
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Stir in jam and cook until melted.
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Add shallot and vinegar and cook over low heat until warmed.
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Season with salt and pepper.
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Pour dressing over greens and toss.
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Mound salad on plates, arrange 2 rounds goat cheese on each plate, and serve.
Nutrition
- 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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