Hazelnut-Crusted Goat Cheese Salad

Vegetarian
Health score
8%
Hazelnut-Crusted Goat Cheese Salad
45 min.
4
353kcal

Suggestions


Indulge in a delightful culinary experience with our Hazelnut-Crusted Goat Cheese Salad, a perfect blend of flavors and textures that will tantalize your taste buds. This vegetarian dish is not only visually stunning but also incredibly satisfying, making it an ideal choice for a side dish, lunch, or even a main course. With its rich, creamy goat cheese enveloped in a crunchy hazelnut crust, each bite offers a delightful contrast that is sure to impress.

Ready in just 45 minutes, this salad is perfect for both casual gatherings and elegant dinner parties. The combination of fresh Belgian endive and peppery watercress adds a refreshing touch, while the homemade vinaigrette, infused with orange juice and zest, elevates the dish with a burst of citrusy brightness. Whether you're looking to impress guests or simply treat yourself to a gourmet meal at home, this salad is a fantastic choice.

With only 353 calories per serving, you can enjoy this dish guilt-free, knowing it’s packed with flavor and nutrition. So gather your ingredients and get ready to create a dish that not only looks beautiful on the plate but also delivers a symphony of flavors that will leave everyone asking for seconds!

Ingredients

  • 0.3 cup flour 
  • large head belgian endive thinly sliced lengthwise
  • 0.3 cup breadcrumbs plain dry
  • large eggs beaten to blend
  • 5.5 ounce goat cheese fresh chilled soft cut into 4 equal rounds, (such as Montrachet)
  • tablespoons hazelnuts coarsely chopped
  • 0.3 cup olive oil 
  • tablespoon orange juice concentrate frozen thawed
  • tablespoon orange zest grated
  • tablespoon red wine vinegar 
  • large bunch watercress trimmed

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk

Directions

  1. Place flour and breadcrumbs on separate plates. Coat cheese rounds with flour. Dip cheese into egg, then into breadcrumbs, coating completely.
  2. Place on small baking sheet. Spoon hazelnuts atop cheese. Gently press hazelnuts into cheese to adhere. Cover and refrigerate at least 30 minutes or overnight.
  3. Whisk vinegar, orange peel and orange juice concentrate in medium bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Vinaigrette can be made 4 hours ahead. Store at room temperature; rewhisk before using.)
  4. Preheat oven to 400°F.
  5. Bake cheese until heated through and coating browns, about 6 minutes.Toss watercress and endive in large bowl with enough vinaigrette to coat. Season greens with salt and pepper. Divide greens among 4 plates. Top with warm cheese.

Nutrition Facts

Calories353kcal
Protein13.44%
Fat70.37%
Carbs16.19%

Properties

Glycemic Index
30.5
Glycemic Load
4.41
Inflammation Score
-6
Nutrition Score
12.347826086957%

Flavonoids

Cyanidin
0.5mg
Catechin
0.09mg
Epigallocatechin
0.21mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.08mg
Apigenin
0.01mg
Luteolin
0.02mg
Kaempferol
1.44mg
Myricetin
0.01mg
Quercetin
1.87mg

Nutrients percent of daily need

Calories:352.9kcal
17.65%
Fat:27.93g
42.97%
Saturated Fat:8.37g
52.32%
Carbohydrates:14.46g
4.82%
Net Carbohydrates:12.58g
4.57%
Sugar:2.27g
2.52%
Cholesterol:64.43mg
21.48%
Sodium:214.47mg
9.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12g
24.01%
Manganese:0.65mg
32.65%
Vitamin K:26.04µg
24.8%
Copper:0.47mg
23.37%
Vitamin E:3.37mg
22.46%
Phosphorus:175.93mg
17.59%
Vitamin B2:0.3mg
17.55%
Vitamin B1:0.23mg
15.53%
Vitamin A:695.26IU
13.91%
Selenium:9.57µg
13.67%
Vitamin C:10.95mg
13.27%
Folate:49.31µg
12.33%
Iron:2.16mg
12.01%
Vitamin B6:0.2mg
9.92%
Calcium:97.84mg
9.78%
Fiber:1.88g
7.52%
Magnesium:28.99mg
7.25%
Vitamin B5:0.66mg
6.64%
Vitamin B3:1.31mg
6.54%
Zinc:0.89mg
5.97%
Potassium:176.59mg
5.05%
Vitamin B12:0.21µg
3.48%
Vitamin D:0.41µg
2.71%
Source:Epicurious