+
0 (0)

Categories: Salads, Vegetarian

'Midlife Crisis' salad of goat cheese, hazelnuts and red onion

'Midlife Crisis' salad of goat cheese, hazelnuts and red onion
Bryan Chan / Los Angeles Times

Return with us to the days of yesteryear, when glamorous movie stars roamed the streets of Los Angeles -- and dinner was served during the Academy Awards ceremony. Imagine, if you will, the Cocoanut Grove, where the awards presentation banquets ... Read more

Total time: 20 minutes plus 1 hour, 30 minutes roasting time | Serves 4
Note: From Nat Ely, Los Olivos Cafe.

Sherry vinaigrette

  • 2 tablespoons aged Sherry vinegar
  • 1 tablespoon finely diced shallots
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup extra virgin olive oil

Step 1Combine the vinegar, shallots, mustard, salt and pepper in a bowl. Whisk in the olive oil until emulsified.

Salad

  • 4 plum tomatoes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (4-ounce) log goat cheese
  • 3 tablespoons toasted crushed hazelnuts, divided
  • 8 cups (4 ounces) clean field greens (no bitter greens)
  • 1/4 cup Sherry vinaigrette
  • 1 cup shaved (or very thinly sliced) red onion rings

Step 1Cut the tomatoes into 6 wedges each. Sprinkle with salt and pepper. Place the wedges, skin side down, on a baking sheet. Dry in a 250-degree oven for 1 hour, 30 minutes. Cool slightly.

Step 2When the tomatoes are almost done, roll the goat cheese in 2 tablespoons crushed hazelnuts to coat.

Step 3Place the greens in a bowl, add one-fourth cup vinaigrette and toss to coat.

Step 4Divide the dressed greens among 4 salad plates. Top the greens with the tomato and shaved red onion.

Step 5Slice the nut-crusted cheese log into four equal "coins." Place a cheese coin on each salad. Sprinkle the salads with the remaining tablespoon of crushed hazelnuts. Serve the remaining dressing on the side.

Each serving:
315 calories; 9 grams protein; 11 grams carbohydrates; 4 grams fiber; 28 grams fat; 7 grams saturated fat; 13 mg. cholesterol; 443 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Romaine salad with blue cheese, bacon and radishes
Curried chickpeas
Black-eyed pea salad
Summer Spinach Salad