Goats’ Cheese Salad

A satisfying main meal salad featuring grilled goats' cheese on sourdough with crisp bacon, hazelnuts, and a tarragon vinaigrette.

Lunch High Protein Salad Goats Cheese Sourdough

Estimated Nutrition

Calories

637

kcal / serving

1274 kcal total

Carbs

23g

per serving

46 g total

Fat

51g

per serving

102 g total

Protein

19g

per serving

38 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

good-quality, preferably Moscatel vinegar

Dairy

portions

Goats Cheese

either individual crottins or slices from a larger log

GrainsCereals

slices

Sourdough Bread

good-quality

Meat

rashers

Streaky Bacon

diced

NutsSeeds

3.5

sprigs

Tarragon

leaves picked and finely chopped

handful

Hazelnut

toasted and lightly crushed

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Extra Virgin Olive Oil

tbsp

Vegetable Oil

for frying

Vegetables

0.5

piece

Red Onion

finely chopped

200

Mixed Leaf Salad

good-quality

Method

Arrange the salad and toast on plates and serve.

Mix the red onion, tarragon, vinegar, and olive oil in a bowl with seasoning.

Fry the bacon in a little oil until crisp and drain on paper.

Toast the bread and grill the goats' cheese until bubbling and golden.

Add hazelnuts, bacon, and salad leaves to the dressing bowl.

Place the cheese on the toast and toss the salad to coat.