Sunday, March 18, 2012

Salad with Pistachio-Crusted Goat Cheese.

Salad with Pistachio-crusted goat cheese

6 cups torn mixed salad greens
2 medium oranges, peeled
1 cup cherry tomatoes
¼ medium red onion, thinly sliced

2 tablespoons orange juice
1 tablespoon white wine vinegar
1 teaspoon grated orange peel
1 teaspoon honey
½ teaspoon salt
¼ teaspoon ground cumin

6 tablespoons olive oil
1/3 cup pistachios
4 ½ teaspoons seasoned bread crumbs
1 log (4 ounces) fresh goat cheese

In a large bowl, combine the first four ingredients.  In a small bowl, whisk the orange juice, vinegar, orange peel, honey, salt, cumin and 5 tablespoons oil.  Pour over salad; toss to coat.  Divide among four serving plates.

Place pistachios in a food processor; cover and process until ground.  Transfer to a small bowl; stir in bread crumbs.  Cut goat cheese into four slices; coat in crumb mixture.

In a small nonstick skillet coated with cooking spray, cook cheese slices over medium heat for 1-2 minutes on each side or until golden brown.  Place on salads.