Photo: Anna Pelzer
Peach & Warm Goat Cheese Salad
14 ingredients
25 min + 5 min
6
openrecipes
This salad is a summer variation on the French classic Chevre Chaud Salade de Fromage or Hot Goat Cheese Salad. The flavors are bright and the recipe can be put together in under 30 minutes.
Estimated Nutrition (whole recipe, rough)
990
Calories
29g
Protein
43g
Fat
116g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- ½ whole Shallot, Finely Chopped
- 2 Tablespoons Spanish Jerez Sherry Wine Vinegar
- 4 Tablespoons Walnut Oil
- 10-½ ounces, weight Salt And Pepper, to taste
- 1 whole Goat Cheese (in A Log)
- ½ cups Egg, Lightly Beaten
- 1 Tablespoon Panko Or Gluten-free Bread Crumbs
- 1 head Unsalted Butter
- 1 head Butter Lettuce, Cleaned And Torn Into Pieces
- 2 whole Frisee Lettuce, Cleaned And Torn Into Pieces
- ⅓ cups Large Peaches, Sliced In 1/2" Wedges
- ⅓ cups Basil, Chiffonade
- ⅓ cups Mint, Torn
- ¼ cups Chives, Chopped In 1/2" Segments
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes