Goat Cheese Salad
Goat Cheese Salad - Gorgeous, floral and aromatic - like a summer day in Provence
Healthy, because
Even smarter
Nutritional values
The cheese makes the salad satiating and calcium-rich: after all, one portion covers a quarter of our daily requirements. The mineral gives stability to bones and teeth, is involved in blood clotting and impulse transmission in the nervous system and contributes to a regular heartbeat.
The salad is accompanied by a freshly baked baguette, which is credited to the carbohydrate account.
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 7 mg | (117 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 1.2 mg | (1 %) | ||
| Potassium | 221 mg | (6 %) | ||
| Calcium | 265 mg | (27 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- ½ tsp dried Lavender
- 4 Tbsps White vinegar
- 3 tsps Lavender honey
- 1 tsp Dijon mustard
- Sea salt
- peppers
- 2 Tbsps olive oil
- 5 ozs Baby greens
- 1 sm handful edible Flowers (such as nasturtiums)
- 2 pcs Crottin de Chavignol
Kitchen utensils
Preparation steps
Place lavender flowers and vinegar in a small pot and bring to a boil. Then remove the pot from the heat and let the mixture steep for 10 minutes. Pour vinegar through a sieve and set aside some lavender flowers.
Mix vinegar, 1 teaspoon honey, mustard and salt and pepper to taste. Whisk in oil gradually.
Rinse and spin dry the greens. Pick over the flowers and clean.
Cut the Crottin de Chavignol in half horizontally. Place with the cut surfaces up in a small parchment paper-lined baking sheet (or in a baking dish) and drizzle with the remaining honey. Top with some of lavender flowers. Broil, watching carefully, under the preheated oven broiler for 3-4 minutes.
Mix greens and flowers with the salad dressing. Arrange with the cheese on 2 plates and serve immediately.
