Smoked Trout And Crispy Capocolla Salad With Lemon-balsamic Vinaigrette And Herbed Goat Cheese Medallions Recipe
Make Smoked Trout And Crispy Capocolla Salad With Lemon-balsamic Vinaigrette And Herbed Goat Cheese Medallions Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Components
Herbed Goat Cheese Medallions
Lemon-Balsamic Vinaigrette
Method
Salad Assembly
- 1
Prepare the Salad Base
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
- 2
Add Main Ingredients
Flake the smoked trout into bite-sized pieces and add it to the salad bowl. Cut the capocolla into strips and layer it over the salad.
Herbed Goat Cheese Medallions
- 3
Form Goat Cheese Medallions
In a mixing bowl, combine the goat cheese with chopped fresh herbs and olive oil. Mix well until combined. Divide the mixture and shape it into small medallions.
- 4
Chill
Place the goat cheese medallions in the refrigerator for about 15 minutes to firm up before serving.
Lemon-Balsamic Vinaigrette Preparation
- 5
Mix the Vinaigrette
In a small bowl, whisk together the lemon juice, balsamic vinegar, and olive oil. Season with salt and black pepper to taste.
- 6
Combine
Drizzle the vinaigrette over the salad just before serving and toss gently to combine.
Serving
- 7
Plate the Salad
Serve the salad onto individual plates and top with the chilled herbed goat cheese medallions.
- 8
Enjoy
Serve immediately and enjoy your delicious smoked trout and crispy capocolla salad!
