RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2181
| View Recipe |
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| Recipe Name: |
Warm Crottin de Chavignol Salad |
| Source: |
Sherlock's Newsletter/John Dricoll |
Submitted by: |
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Last Modified: |
2007-05-06
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.33
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
Medium-bodied soft whites |
Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Preheat oven to 400 degrees. Cut the Crottin de Chavignol in half horizontally. Place each half on a slightly buttered slice of bread. Place the cheeses in the oven for 10 minutes, then under the broiler for 5 minutes. Keep an eye while it is cooking as it can go very fast and you do not want to burn your cheeses. During this time, prepare the vinaigrette by vigorously emulsifying the mustard, oil, vinegar, salt and pepper. In a large bowl, incorporate the dressing in the salad. Share the salad in individual plates. Take the cheeses out of the oven and ground some black pepper on the top. Place the slices of bread on the top of the salad. Serve while cheese is warm. Decorate the plates with some fresh walnut pieces and some cherry tomatoes. |
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| Nutrition per Serving: |
| Calories: |
253 |
Total Carbs: |
22.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
6.5 |
Fat: |
8.4 |
Protein: |
7.16 |
| Fiber: |
3.86 |
Sodium: |
263.88 |
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