Broiled Goat Cheese with Mache Salad
and Lavender Honey
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 29 min.
Ready in
Calories:
502
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 94 mg | (2 %) | ||
| Calcium | 695 mg | (70 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 small Goat cheese
- 2 Tbsps Lavender honey
- 3 Tbsps grapeseed oil
- 3 Tbsps olive oil
- 6 ozs lamb's lettuce
- 3 Tbsps Herb vinegar
- Sea salt
- freshly ground peppers
- Lavender (for garnish)
- rosemary (for garnish)
Preparation steps
1.
Preheat broiler.
2.
Drizzle goat cheese with honey and 2 tablespoons olive oil. Broil cheese, watching carefully, until golden-brown, about 4 minutes. Rinse, trim and spin lettuce dry. Divide among 4 plates. Whisk remaining oil with vinegar mix and season with salt and pepper. Drizzle vinaigrette over the salad.
3.
Season warm goat cheese with salt and pepper, drizzle with the remaining olive oil and place on salads. Serve garnished with lavender flowers and rosemary.
