Radicchio Salad with Black Olive Vinaigrette and Almond Crusted Goat Cheese Recipe

Name: Radicchio Salad with Black Olive Vinaigrette and Almond Crusted Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup balsamic vinegar; 2 tablespoon Dijon mustard; 1 tablespoon honey; 2/3 cup extra-virgin olive oil; 1/4 cup chopped black olives; 1 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon dried oregano; 5 ounces plain goat cheese; 1/2 cup finely chopped almonds; 1/2 teaspoon paprika; 3 small heads radicchio

Servings: persons

1/4 cup balsamic vinegar
2 tablespoon Dijon mustard
1 tablespoon honey
2/3 cup extra-virgin olive oil
1/4 cup chopped black olives
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
5 ounces plain goat cheese
1/2 cup finely chopped almonds
1/2 teaspoon paprika
3 small heads radicchio

1
In medium bowl, whisk vinegar, mustard, honey and oil.
2
Add olives, salt, pepper and dried oregano.
3
Combine thoroughly and refrigerate until chilled (about 1 hour).
4
Goat cheese:
5
Slice goat cheese and roll 1-inch balls.
6
Combine almonds and paprika in a shallow bowl.
7
Roll balls in paprika almond mix until completely covered on all sides.
8
Salad:
9
Rinse radicchio and cut into narrow slices.
10
Put sliced radicchio into large bowl and slowly add vinaigrette dressing, coating the salad entirely.
11
Top with goat cheese balls as you would with croutons.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup balsamic vinegar, 2 tablespoon Dijon mustard, 1 tablespoon honey, 2/3 cup extra-virgin olive oil, and more.

Yes, Radicchio Salad with Black Olive Vinaigrette and Almond Crusted Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Radicchio Salad with Black Olive Vinaigrette and Almond Crusted Goat Cheese

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