Why not put fruit in salads? In this tasty combo, goat cheese adds richness and texture. Recipe courtesy of Kim Cobb.
Ingredients
- 1/2 cup toasted almonds
- 4 ounces goat cheese
- 2 tablespoons plain Greek yogurt
- 3 tablespoons white wine vinegar
- 2 tablespoons plus 1 teaspoon orange marmalade
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 ounces mixed baby greens
- 3 cups fresh Bing cherries, pitted about 1 1/2 pounds before pitting
Instructions
- Place toasted almonds in a food processor and pulse until finely ground (but not buttery). Pour out onto a plate. Place goat cheese and yogurt in food processor; pulse until smooth. Using a tablespoon, scoop out cheese mixture and roll slightly into eight balls about the size of sweet cherries.
- Roll cheese balls into almonds, coating thoroughly. Cover and chill until firm, approximately 1 hour.
- Whisk vinegar, marmalade, oil, salt, and pepper in a large bowl. Add greens and cherries. Toss. Top with cheese balls and serve.
Notes
PER SERVING: 205 cal, 14g fat (9g mono, 2g poly, 4g sat), 6mg chol, 6g protein, 15g carb, 3g fi ber, 217mg sodium
