Winter Salad<\/p>\n
<\/p>\n
1 small roll goat cheese<\/p>\n
1\/2 C. bread crumbs<\/p>\n
1 C. coarsely chopped walnuts<\/p>\n
Brown sugar<\/p>\n
1\/4 C. orange juice<\/p>\n
2 T. champagne or white wine vinegar<\/p>\n
Salt and pepper<\/p>\n
1\/4 C. Canola<\/p>\n
1\/4 C. olive oil<\/p>\n
1 to 3 tsp. brown sugar<\/p>\n
Baby romaine lettuce<\/p>\n
Red onion rings<\/p>\n
<\/p>\n
Cut 1\/2 to 3\/4 of the roll of goat cheese into 1\/4\u00e2\u20ac\u2122 to 1\/3\u00e2\u20ac\u009d slices. Wrap remaining cheese in plastic wrap and refrigerate for use later in the week. Press slices into breadcrumbs, turning to coat. Place on nonstick baking sheet, leaving enough room at one end for the walnuts. Place walnuts on opposite end of baking sheet and sprinkle with brown sugar. Bake in a preheated 350\u00c2\u00b0 oven, just until cheese is golden brown. While cheese is baking, combine orange juice, vinegar, salt and pepper, Canola and Olive oil in a small bowl and whisk to blend. Whisk in the brown sugar. To make salad: Place lettuce on a salad plate, arrange onion rings on top, arrange 2 or 3 slices of toasted cheese on the salad, sprinkle with toasted walnuts, and drizzle with vinaigrette.<\/p>\n","protected":false},"excerpt":{"rendered":"
Winter Salad 1 small roll goat cheese 1\/2 C. bread crumbs 1 C. coarsely chopped walnuts Brown sugar 1\/4 C. orange juice 2 T. champagne or white wine vinegar Salt and pepper 1\/4 C. Canola 1\/4 C. olive oil 1 to 3 tsp. brown sugar Baby romaine lettuce Red onion rings Cut 1\/2 to 3\/4 of the roll of goat cheese into 1\/4\u00e2\u20ac\u2122 to 1\/3\u00e2\u20ac\u009d slices. Wrap remaining cheese in plastic wrap and refrigerate for use later in…<\/p>\n