Ingredients Jump to Instructions ↓

  1. 6 oz 170g Goat cheese

  2. 1 Loaf round focaccia - cut 1/2" slices

  3. 4 tablespoons 60ml Extra-virgin olive oil

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 1/2 lb 227g / 8oz Mesclun greens

  7. 1 cup 237ml Toasted pine nuts

  8. 1/2 cup 73g / 2.6oz Parmesan cheese

  9. 1 Tear drop tomatoes

  10. 1/4 cup 36g / 1 1/3oz Chopped chives

  11. 3/4 cup 177ml Sprouts

  12. 1/4 cup 59ml Sherry vinegar or balsamic vinegar

  13. 3/4 cup 177ml Extra-virgin olive oil

  14. Chive flowers - for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. Spread the goat cheese on the foccacia slices. Drizzle with olive oil and season with salt and pepper. Place the goat cheese croutons on a baking sheet and place in the oven. Bake for 10 minutes, or until the cheese has begun to melt and the bread is toasted.

  3. In a large bowl. Combine the greens, pine nuts, cheese, tomatoes, chives and sprouts and toss. Season with salt and pepper. In a small bowl, whisk together the vinegar and oil and season with salt and pepper.

  4. Drizzle the dressing over the salad and toss. Serve with the goat cheese croutons and garnish with the chive flowers.

  5. This recipe yields 8 servings.


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