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