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Spanish goat's cheese - Ideas for
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Recipe
Spanish goat cheese, orange and Marcona almonds salad
(Ensalada de queso de cabra español, naranja y almendras Marcona)
Difficulty: Easy
Spanish goat cheese, orange and Marcona almonds salad. Photo by: Toya Legido/©ICEX.
Wine Match
Federico Oldenburg/©ICEX
The texture and acidity of the goat cheese, emphasized by the citric hint of orange, call for a rather complex white wine to accompany this dish, such as a Godello from the DO Valdeorras (Galicia), preferably if the wine has rested on its lees.
15 Marcona almonds chopped
3 oranges
0.5 lettuce
125 gr Spanish goat cheese, crumbled
For the vinaigrette dressing:30 ml fresh orange juice
125 ml Spanish extra virgin olive oil
1 garlic clove, peeled
10 ml sherry vinegar
salt
15 Marcona almonds chopped
3 oranges
0.5 lettuce
4.375 oz Spanish goat cheese, crumbled
For the vinaigrette dressing:1 fl. oz fresh orange juice
4.375 fl. oz Spanish extra virgin olive oil
1 garlic clove, peeled
10 ml sherry vinegar
salt
15 Marcona almonds chopped
3 oranges
0.5 lettuce
0.5 cup Spanish goat cheese, crumbled
For the vinaigrette dressing:0.125 cup fresh orange juice
0.5 cup Spanish extra virgin olive oil
1 garlic clove, peeled
10 ml sherry vinegar
salt
Toast the Marcona almonds gently for about 4 minutes in a small frying pan until they are lightly browned. Take care not to burn them. Put them to one side.
Peel the oranges and carefully remove the white pith. Separate the segments with a small, sharp knife. To prepare the vinaigrette, pour the orange juice into a small saucepan and cook gently until it reduces by half. Heat one tablespoon of Spanish extra virgin olive oil in a small frying pan and sauté the garlic at a very low heat until tender. Do not allow it to get brown.
Place the garlic in a food processor together with the rest of the extra virgin olive oil, the Sherry vinegar and the reduced orange juice. Mix well, season with salt and reserve.
To prepare de salad, place the lettuce in a large bowl. Place the orange segments on top, followed by the cheese and the toasted Marcona almonds. Add the vinaigrette dressing, toss a little and serve at once.
Preparation by: Sonia Fuentes/©ICEX
Energy (kcal): 230
Energy (kJ): 962
Protein (g): 6.5
Fat (g): 17.1
Carbohydrates (g): 12.6
Fibre (g): 3.6
Vitamin A (μg): 169.2
Vitamin C (mg): 69.2
Folate (μg): 70.7
Information provided by: The Spanish Nutrition Foundation (FEN)
