Pecan Encrusted Goat Cheese Salad

C4Bimbos's picture

Oct. 11, 2013

Orange Dijon vinaigrette with fresh lettuce, onions, pecan and yummy Goat Cheese. You can substitute with feta or brie as well.


Lettuce head leaves 1/2 , sliced
Red onion 1/2 , sliced
Orange 1
Pecans 1/2 Cup (8 tbs) , finely chopped
Goat cheese 100 Gram
Oil 1/4 Cup (4 tbs) (((For deep frying)))
For the vinaigrette
Zest of orange 1/2
Salt and pepper To Taste
Dijon mustard 1 Teaspoon
Olive oil 1 Tablespoon



1. Remove the peel of an orange with a knife and cut the segments. Set aside and squeeze out the juice from the remaining orange.


2. For the vinaigrette – in a medium bowl, add the orange zest; pour in the orange juice and season with salt and pepper. Mix well.

3. Add the Dijon mustard and mix again. Drizzle the olive oil and emulsify well.

4. For the goat cheese – divide the goat cheese in 3 equal parts and coat with the pecans.

5. In a pan, heat the oil and place the cheese. Fry from both sides until golden brown.


6. In a large salad bowl, place the lettuce, red onion and orange segments. Top with fried cheese and drizzle the prepared vinaigrette.


7. Serve the salad fresh.

Recipe Summary

Difficulty Level: Medium
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 412Calories from Fat 299

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 243 mg10.13%

Total Carbohydrates 15 g5%

Dietary Fiber 5 g20%

Sugars 8 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet