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.
