Ingredients
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2 (4-ounce/115 g) wheels firm goat Brie cheese
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2 asparagus spearswoody ends trimmed
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2 cups (2¾ ounces/80 g) Arugula
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1 cup (1½ ounces/40 g) lamb’s lettuce
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1 cup (3 ounces/85 g) fennelthinly sliced
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2 tablespoons raw hazelnuts or pecanschopped,for garnish
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3 tablespoons walnut oil
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2 tablespoons apple cider vinegar
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1 teaspoon Dijon mustard
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1 teaspoon lemon juicefreshly squeezed
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1 teaspoon Onion powder
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¼ teaspoon Garlic powder
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¼ teaspoon liquid stevia
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½ teaspoonfine
Directions
Yield: 2 servings
The cheese that I use in this recipe is one of my favorites—a Brie goat cheese round. This unusual cheese has a bloomy Brie rind and a creamy but firm goat cheese center. I find it at Costco and at health-food stores and local cheese markets. You can make this salad using any kind of firm or soft goat cheese. Baking the cheese is optional, too. With an abundance of omega-3 fatty acids, walnut oil provides one of the most important fats; however, you can also use avocado oil or MCT oil in this recipe. If you cannot locate lamb’s lettuce, substitute another green lettuce. I find that a mandoline is very handy for thinly slicing the fennel.
Ingredients:
2 (4-ounce/115 g) wheels firm goat Brie cheese
2 asparagus spears, woody ends trimmed
2 cups (2¾ ounces/80 g) arugula
1 cup (1½ ounces/40 g) lamb’s lettuce
1 cup (3 ounces/85 g) thinly sliced fennel
2 tablespoons chopped raw hazelnuts or pecans, for garnish
WALNUT VINAIGRETTE:
3 tablespoons walnut oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon liquid stevia
½ teaspoon fine sea salt
Directions:
- Preheat the oven to 350°F (177°C).
- Place the cheese rounds in a small baking pan and bake for 15 to 20 minutes, until warmed and slightly browned. If desired, broil on medium-high for 2 to 3 minutes to brown the tops.
- In a bowl, whisk together the ingredients for the vinaigrette.
- Using a vegetable peeler, carefully shave the asparagus into ribbons.
- Place the arugula, lettuce, fennel, and asparagus ribbons in a bowl. Toss in the vinaigrette to coat well. Divide between 2 plates. Place a warm goat cheese round in the middle of each salad and garnish each plate with 1 tablespoon of the nuts.
tip
To really take this salad over the top, roast the nuts in butter for 1 to 3 minutes before garnishing.
