Hazelnut-Crusted Goat Cheese and Fig Salad with Balsamic Vinaigrette Dressing

Hazelnut-Crusted Goat Cheese and Fig Salad with Balsamic Vinaigrette Dressing
Yield:
24 servings, 1 salad (200 g) each

Ingredients

Ingredients Weights Measures
goat cheese, cut into 1-inch-thick slices (1 oz./30 g each) 3 lb. [1.4 kg] - [1.5 L]
hazelnuts, toasted, coarsely ground 12 oz. [340 g] 3 cups [750 mL]
mesclun salad greens 2 lb. [1 kg] 3 gal. [12 L]
Kraft Balsamic Vinaigrette Dressing 24 fl oz [675 g] 3 cups [750 mL]
fresh figs, quartered 3 lb. [1.4 kg] 24 each
goat cheese, cut into 1-inch-thick slices (1 oz./30 g each) 2 oz. [60 g] - [50 mL]
hazelnuts, toasted, coarsely ground 1/2 oz. [15 g] 2 Tbsp. [30 mL]
mesclun salad greens 1-1/2 oz. [45 g] 2 cups [500 mL]
Kraft Balsamic Vinaigrette Dressing 1 fl oz [30 g] 2 Tbsp. [30 mL]
fresh figs, quartered 2 oz. [60 g] 1 each

Directions

Coat cheese slices with nuts. Refrigerate until ready to use.

For each serving: Toss 2 cups salad with 1-1/2 Tbsp. (20 mL) dressing; place on serving plate. Top with 2 cheese slices and additional 1/2 Tbsp. (10 mL) dressing. Arrange 4 fig quarters around cheese.

Kraft Kitchens Tips

Special Extra
Warm the cheese before adding to salads. Coat cheese with nuts as directed, then place in parchment paper-lined sheet pan. Bake in 400ºF-standard oven 4 min. or just until warmed.
Make Ahead
Goat cheese can be coated with nuts ahead of time. Refrigerate up to 24 hours before using as directed.

562160 : 113204

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Nutritional Information
Calories
 410
Total fat
 33 g
Saturated fat
 10 g
Cholesterol
 25 mg
Sodium
 510 mg
Carbohydrate
 18 g
Dietary fibre
 4 g
Sugars
 8 g
Protein
 14 g
Vitamin A
 25 %DV
Vitamin C
 15 %DV
Calcium
 15 %DV
Iron
 15 %DV