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Gegrillter Ziegenkäse-Salat mit Kräutervinaigrette, Walnüssen und Kirschtomaten auf einem flachen Teller, daneben ein elegantes schlankes Weißweinglas mit Sauvignon Blanc Greg Whitehaven aus dem Awatere Valley, Marlborough, Neuseeland, leicht beschlagen.

Grilled Goat Cheese Salad with Herb Vinaigrette & Walnuts

Warm grilled goat cheese on crisp green salad leaves with toasted walnuts, fresh herbs, and a zesty citrus-herb vinaigrette. The perfect salad for Sauvignon Blanc Day—paired with a New Zealand wine, it’s a true springtime delight.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Light main course, Vegetarian
Servings 2 people
Calories 480 kcal

Equipment

  • 1 Grillpfanne oder Backofen mit Grillfunktion
  • Rührschüsseln
  • 1 Schneidebrett und Messer
  • 1 Kleines Glas oder Schraubglas für Vinaigrette
  • 1 Pfanne für Walnüsse
  • 1 Backpapier

Ingredients
  

FOR THE SALAD:

  • 150 g mixed leaf salads Arugula, lamb's lettuce, frisée
  • 1 Goat cheese log about 150 g, sliced into 4 pieces
  • 60 g walnut kernels coarsely chopped
  • 1 small red onion sliced into paper-thin rings
  • 1 a small bunch of fresh herbs Parsley, chives, tarragon
  • 100 g cherry tomatoes halved
  • 1 A tablespoon of honey to drizzle over the goat cheese

FOR THE HERB VINAIGRETTE:

  • 3 tablespoon of good extra virgin olive oil
  • 1 tablespoon of white wine vinegar
  • 1 Tablespoon of Dijon mustard
  • 1 teaspoon of honey
  • 1 garlic clove finely grated
  • 1 tablespoon of fresh herbs Parsley and tarragon, finely chopped
  • Salt and white pepper
  • 1 tbsp fresh lemon juice

Instructions
 

PREPARATION:

  • Wash all the salad ingredients, spin them dry, and set them aside.
  • Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until golden brown—stir constantly so they don’t burn.
  • For the vinaigrette, combine olive oil, white wine vinegar, Dijon mustard, honey, garlic, herbs, lemon juice, salt, and pepper in a screw-top jar and shake vigorously until the mixture emulsifies.

COOKING STEPS:

  • Preheat the oven to broil or heat a grill pan over medium heat.
  • Place the goat cheese slices on parchment paper, drizzle with honey, and broil for 3–4 minutes until the surface is golden brown and slightly caramelized.
  • Alternatively, sear on one side in a grill pan for 2–3 minutes.

SERVE:

  • Arrange the mixed leaf salads on two large, flat plates.
  • Scatter cherry tomatoes, red onion rings, and fresh herbs on top.
  • Drizzle the vinaigrette evenly over the salad.
  • Place the warm slices of goat cheese directly from the grill onto the salad.
  • Sprinkle generously with toasted walnuts.
  • Serve immediately—the goat cheese tastes best when warm.

SIDE DISHES:

  • Crispy baguette with herb butter
  • Grilled peach halves with honey
  • Focaccia with Sea Salt and Rosemary

Nutrition

Calories: 480kcalCarbohydrates: 18gProtein: 12gFat: 38g
Keyword Grilled Goat Cheese Salad, Herb Vinaigrette, Marlborough New Zealand, Sauvignon Blanc Day, Sauvignon Blanc Salad, Walnut Salad, Whitehaven Greg, Wine from New Zealand
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