Fresh Salad With Goat Cheese Recipe
Goat cheese stuffed with walnuts, sun-dried tomatoes, and delicate slices of prosciutto.
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Ingredients
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Salad greens and produce
Goat cheese filling and toppings
Dressing
Optional garnish
Method
Prepare produce and greens
Wash and prep
Rinse the mixed salad greens under cold water, spin or pat dry thoroughly. Halve the cherry tomatoes. Peel (if desired) and slice the cucumber into thin half-moons to measure about 1/2 cup. Thinly slice the red onion and separate the basil leaves, tearing larger ones into bite-sized pieces. Transfer all to a large bowl and keep chilled while you prepare the rest.
Prepare the goat cheese filling
Toast walnuts
Place the walnuts in a dry skillet over medium heat. Toast, stirring frequently, for 3–4 minutes until fragrant and slightly darker. Remove from heat and let cool slightly.
Mix filling
In a small bowl, crumble the goat cheese with a fork until soft. Add the chopped, toasted walnuts (reserve 2 tablespoons for garnish if using), and the finely chopped sun-dried tomatoes. Fold gently to combine into a slightly coarse mixture. Season with a small pinch of sea salt (go easy—the prosciutto is salty) and a few grinds of black pepper.
Portion or stuff
Divide the mixture into 4 equal portions (about 1–1.5 tablespoons each) and shape into small quenelles or rounds. Alternatively, slice the goat cheese log into 4 rounds and press a small indentation into each, stuffing with the walnut/tomato mix. Wrap each round lightly with a thin slice of prosciutto or drape prosciutto slices across the top of each portion.
Make the dressing
In a small jar or bowl, combine the extra-virgin olive oil, white balsamic vinegar, Dijon mustard, honey, fresh lemon juice and minced garlic. Whisk or shake vigorously until emulsified. Taste and adjust seasoning with salt and pepper. The dressing should be bright, slightly sweet, and balanced—add a little more honey if too tart, or a splash more oil if too sharp.
Assemble the salad
Toss the prepared greens, cucumber, cherry tomatoes, red onion and torn basil with about half the dressing in the large bowl until lightly coated. Add more dressing as needed—take care not to overdress; the components should still feel fresh and crisp.
Divide the dressed salad among 4 plates or serve family-style on a platter. Arrange one goat-cheese-walnut-tomato portion on top of each salad serving. Drape or fan the reserved prosciutto slices alongside or over each cheese portion.