Butter Leaf Salad with Goat Cheese Medallions

emily maxson

By Emily Maxson

20181128EFK-874

 

I love butter leaf lettuce, and I love warm goat cheese. Combine the two, and you have the perfect salad. Slices of goat cheese are coated in egg and then coated in an almond flour mixture and lightly fried. The goat cheese medallions are placed on the tender lettuce leaves along with toasted walnuts and pomegranate seeds. I like to serve it with a light shallot vinaigrette. Enjoy!

 

 


 

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Butter Leaf Salad, Goat Cheese medallions, Emily's Fresh Kitchen

Butter Leaf Salad with Goat Cheese Medallions

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

2 heads butter leaf lettuce

3/4 cup walnut halves and pieces

1/2 cup pomegranate seeds

6 oz goat cheese, chilled

1/2 cup almond flour

1 egg

1/4 tsp garlic powder

1/4 tsp salt

Olive oil

Shallot vinaigrette, recipe below

Ingredients for Shallot Vinaigrette:

1/2 cup olive oil

3 TBSP white balsamic vinegar or lemon juice

1 tsp Dijon mustard

1 tsp honey

1/4 tsp salt

1 TBSP mince shallots

Instructions

  1. Preheat the oven to 350.
  2. Spread the walnuts on a parchment lined sheet pan.
  3. Toast the walnuts in the oven for 8-10 minutes or until browned, shaking halfway through.
  4. Set aside to cool.
  5. Split the butter leaf lettuce heads in half and arrange on four salad plates.
  6. Top the greens with toasted walnuts and pomegranate seeds.
  7. Using dental floss, cut the goat cheese into 8 slices.
  8. In a small bowl, whisk the egg until blended.
  9. In another small bowl, combine the almond flour, garlic powder, and salt.
  10. Dip a slice of goat cheese in the egg and then toss in the almond flour mixture.
  11. Repeat with remaining goat cheese and place the medallions on a small plate or tray.
  12. Put the goat cheese medallions in the freezer for 15 minutes.
  13. Pour the olive oil into a medium sauté pan until it reaches up about 1/4 inch on the side of the pan.
  14. Heat oil over medium heat.
  15. Gently fry the medallions until golden brown, flipping once.
  16. Place 2 medallions on each salad.
  17. Drizzle with Shallot Vinaigrette to taste.
  18. Serve while goat cheese is warm.
  19. Makes 4 servings.

Directions for Shallot Vinaigrette:

  1. Add all ingredients to a small jar and seal.
  2. Shake the dressing until well combined.
  3. The dressing will keep in the refrigerator for 2-3 days.
  • Author: Emily Maxson
  • Prep Time: 20 min
  • Cook Time: 20 min
emily maxson

eat · heal · thrive

Food is my passion. I am inspired by both the art and the science of the culinary world. I enjoy being in my kitchen creating, testing and writing recipes to share with you. I believe that cooking food at home is one of the best things you can do for your health, and it doesn’t have to be complicated.

emily's fresh kitchen cookbook hardcover

Purchase your signed book today.

I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

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Gluten-Free
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Grain-Free
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Gluten-Free
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Grain-Free

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emily maxson

eat · heal · thrive

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. I enjoy working with nutrient-rich foods and creating meals that not only taste good, but assist the body in fighting illness and disease.

emily's fresh kitchen cookbook hardcover

Purchase your signed book today.

I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

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