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Soft-Ripened Goat Cheese and Walnut Salad

Yield Makes 4 servings

Ingredients

  • 1/2 cup walnut halves or pieces
  • 2 tablespoons walnut oil
  • 1 tablespoon lemon juice
  • 2 quarts (about 8 oz.) salad mix, rinsed and crisped
  • Salt and pepper
  • 4 to 6 ounce soft-ripened goat cheese such as Bermuda Triangle or Humboldt Fog

Nutrition Information

  • calories 226
  • caloriesfromfat 84 %
  • protein 7.4 g
  • fat 21 g
  • satfat 5.4 g
  • carbohydrate 4 g
  • fiber 0.9 g
  • sodium 113 mg
  • cholesterol 13 mg

How to Make It

  1. Bake walnuts in an 8- or 9-inch pan in a 400° oven until golden, 5 to 8 minutes (about 4 minutes in a convection oven).

  2. In a large bowl, combine oil and lemon juice. Add salad mix and stir, adding salt and pepper to taste. With 2 large spoons, divide salad equally among plates.

  3. Cut cheese into thin slices and divide evenly among salads. Sprinkle evenly with walnuts.