Photo: Anna Pelzer
Frisée and Apple Salad with Herb-Crusted Goat Cheese Medallions
14 ingredients
Serves 4.
openrecipes
This classic vinaigrette pairs beautifully with the bitterness of the frisée, the sweetness of the apples and the tanginess of the goat cheese. If you can’t find frisée, mesclun mix is a great alternative.
Estimated Nutrition (whole recipe, rough)
533
Calories
18g
Protein
32g
Fat
50g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Apple | 1 medium (182g) | 95 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 log (8 oz.) fresh goat cheese
- 1 Tbs. finely chopped shallot
- 1 tsp. Dijon mustard
- 1 1/2 Tbs. Champagne vinegar
- 1/4 cup walnut oil
- 1 tsp. fresh lemon juice
- 1/2 cup canola oil
- 2 Tbs. chopped fresh chives
- Kosher salt and freshly ground pepper, to taste
- 1 cup fresh bread crumbs, lightly toasted
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 eggs, lightly beaten
- 1 large head frisée, cut into 1- to 2-inch pieces
- 1 Gala apple, halved, cored and cut into 1/8-inch slices
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes