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Goat's Cheese Salad with warm Herb and Walnut Vinaigrette is a wonderful fresh tasting salad and easy to make. Delicious served with some warm bread fresh from the oven too!

Goat's Cheese Salad with Herb and Walnut Vinaigrette. This is a wonderful salad which is suitable for either the Summer or Winter months. It can be served as a side, starter or indeed a main meal and goes wonderfully with a chunk of warm bread fresh from the oven.
The addition of the warm vinaigrette poured over the salad really brings out the flavours in the salad and makes a lovely contrast of flavours with the goat's cheese and apple or pear and walnuts.
It's a very easy recipe and a dish you can prepare ahead and simply warm up the dressing just before serving.
Please enjoy!

Prep Time: 10 minutes
Cook Time: Nil
Yield: 4 - 6 servings

Ingredients:

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7 oz or 200 g packs Goat's cheese
2 Packages of ready to use Continental Salad leaves (rucola etc)
1 apple or pear
Squeeze of lemon juice
1/2 red onion (optional), thinly sliced
1/2 cup whole walnuts

For the dressing:

6 tbsp Walnut oil
1/4 cup or 35g walnut pieces
1 clove garlic, crushed
1 Tablespoon fresh parsley leaves,chopped
1 Tablespoon fresh basil, chopped
3 tbsp white wine vinegar

Instructions:

1. Add all the dressing ingredients to the food processor and blend until combined. Then add to a saucepan.

2. Cut the apple or pear in to small matchstick size, or use a large hole grater. Place in a bowl and add a squeeze of lemon juice to stop from browning.

3. Arrange the salad leaves on a plate together with the apple or pear and crumble the goats cheese on top. Sprinkle with the whole walnuts.

4. Warm the dressing through in the sauce pan over a medium heat for about a minute until heated through, and give it a stir.

5. When ready for serving, drizzle the warm dressing over the salad and serve with some warm bread from the oven!

**Please note, Goat's Cheese can often be quite salty so I have not added extra salt in this recipe. Taste and see before you serve!

Goat's Cheese Salad with warm Herb and Walnut Vinaigrette is a wonderful fresh tasting salad and easy to make. Delicious served with some warm bread fresh from the oven too!

Goat's Cheese Salad with warm Herb and Walnut Vinaigrette is a wonderful fresh tasting salad and easy to make. Delicious served with some warm bread fresh from the oven too!

5 from 2 votes
Goat's Cheese Salad with warm Herb and Walnut Vinaigrette is a wonderful fresh tasting salad and easy to make. Delicious served with some warm bread fresh from the oven too!
Goat’s Cheese Salad with Herb and Walnut Vinaigrette
Prep Time
10 mins
Total Time
10 mins
 
Servings: 4 - 6
Ingredients
  • 7 oz or 200 g packs Goat's cheese
  • 2 leaves Packages of ready to use Continental Salad rucola etc
  • 1 apple or pear
  • Squeeze of lemon juice
  • 1/2 red onion thinly sliced, optional
  • 1/2 cup whole walnuts
For the dressing:
  • 6 tbsp Walnut oil
  • 1/4 cup or 35 g walnut pieces
  • 1 clove garlic crushed
  • 1 Tablespoon fresh parsley leaves chopped
  • 1 Tablespoon fresh basil chopped
  • 3 tbsp white wine vinegar
Instructions
  1. Add all the dressing ingredients to the food processor and blend until combined. Then add to a saucepan.
  2. Cut the apple or pear in to small matchstick size, or use a large hole grater. Place in a bowl and add a squeeze of lemon juice to stop from browning.
  3. Arrange the salad leaves on a plate together with the apple or pear and crumble the goats cheese on top. Sprinkle with the whole walnuts.
  4. Warm the dressing through in the sauce pan over a medium heat for about a minute until heated through, and give it a stir.
  5. When ready for serving, drizzle the warm dressing over the salad and serve with some warm bread from the oven!
Goat's Cheese Salad with warm Herb and Walnut Vinaigrette is a wonderful fresh tasting salad and easy to make. Delicious served with some warm bread fresh from the oven too!

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Recipe Rating




3 thoughts shared

  1. 5 stars
    Shredding soft cheeses (for tacos or mac-and-Jack) and harder foods (say, potatoes for hash browns); use the side with the large holes. The medium-size holes make smaller shreds of hard foods. The tiny holes turn out fine, crumblike Parmesan. The single horizontal sharp edge is for shaving thin slices of hard foods, such as carrots?it’s great if you’re slicing just one, but for a dozen consider a mandoline.