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Goat Cheese Ball Salad

Description
Mesclun salad with crispy smoked bacon seasoned with a cider vinegar dressing, accompanied with goat cheese balls rolled into tasty walnuts! Summer-ready recipe.
Preparation
30 minutes
Cooking
Portions
4 servings

Ingredients

Salad

  • 4 handfuls Mixed greens
  • ½ lb Smoked bacon
  • 1/2 box Cherry tomatoes
  • 8 sprigs Chives

Garnish

  • 1 cup Fresh goat cheese
  • 3/4 cup Walnuts

Dressing

  • 2 tbsp Apple cider vinegar
  • 1 tbsp Dijon mustard
  • 4 tbsp Vegetable oil

Preparation

Preheat your oven to 425 F°

 

Setting Up

  • Roast the walnuts in the oven for 8 minutes. 
  • Once the nuts have cooled down, chop them finely. 
  • Dice the bacon and cut the cherry tomatoes into quarters.

Garnish

  • Cut the goat cheese into small pieces about ½” square. 
  • Form balls by rolling them in your hands, then roll them in crushed nuts. 
  • In a The Rock skillet, fry the bacon until it is crisp. 
  • Drain and transfer to paper towels.

Dressing

  • Whisk the vinegar with the mustard and a pinch of salt. 
  • Stir in the oil slowly to create a homogeneous dressing.

Assembly

  • At the very end, mix the mesclun, tomatoes, bacon and dressing. 
  • Adjust the seasoning to taste.
  • Place a serving of mixed salad and garnish with goat cheese balls.

 

Chef's tip

  • Ask your butcher to cut slices of thick bacon into dice for better results.

Products used in this recipes

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