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Goat Cheese and Pistachio Salad

Goat cheese and pistachio salad on a white plate set on a wooden table
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No crumbles here! Goat cheese is rolled in diced, toasted pistachios and sliced into medallions that provides a fancy look, but is super simple to prepare.

Ingredients

Units Scale
  • 4 oz log fresh goat cheese
  • 3 tablespoons pistachios, toasted and finely chopped
  • 8 slices of Roma (or other) tomato
  • 4 cups spring mix greens
  • herb vinaigrette

Instructions

  1. Tightly wrap the goat cheese and freeze for 10 minutes.
  2. Remove the wrapping and roll the goat cheese log in two tablespoons of chopped pistachios until coated.
  3. Wrap the pistachio coated goat cheese log in a fresh piece of plastic wrap; freeze for 20 minutes.
  4. Remove the goat cheese from the freezer and slice into 1/2-oz medallions.
  5. To assemble, place 1 cup of salad greens on a plate topped with two slices of tomato.
  6. Drizzle the tomato-topped greens with the herb vinaigrette.
  7. Add 1-2 slices of goat cheese medallions on top of the tomatoes.
  8. Garnish with the reserved chopped pistachios.

Notes

  • If you don’t use all of the goat cheese to top the salad, repurpose it into a goat cheese spread by mashing it with olive oil, lemon juice, and red pepper flakes.
  • Find my herb vinaigrette recipe here.

 

Find it online: https://lifeatthetable.com/goat-cheese-and-pistachio-salad/

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