Warm Goat Cheese Salad with Bacon Vinaigrette
Warm Goat Cheese Salad with Bacon Vinaigrette
Ingredients
- 1/2 pound bacon diced
- 8 ounces goat cheese log, fresh
- 1/2 cup pork rind crumbs (or pork rinds crushed into a powder)
- 3 tablespoons Primal Kitchen Avocado oil (or MCT oil, or extra-virgin olive oil)
- 1 teaspoon Primal Kitchen Dijon mustard
- 1/2 teaspoon Redmond Real salt
- 1/4 teaspoon fresh ground black pepper
- 2 drops stevia glycerite
- 4 cups leafy greens
OPTIONAL GARNISH:
- 1/2 cup walnuts (omit for nut free)
- 1 medium avocado sliced
Instructions
- Heat a cast iron skillet to medium heat with the diced bacon and saute until crisp, about 5 minutes. Using a slotted spoon, remove bacon while leaving the drippings.
- Meanwhile, form the goat cheese into 8 medallions about the size of a flat golf ball that is 1/4 inch thick.
- Place the pork dust in a shallow bowl. Coat each goat cheese medallion into the pork dust and gently roll to cover the medallions.
- Heat the skillet with the bacon drippings and fry the medallions, in batches. Place the medallion into the hot drippings, fry for one minute, or until golden brown, then flip and fry another minute. Remove medallions from skillet and set aside on a plate.
- Place the coconut vinegar, oil, Dijon, stevia if using, salt and pepper to the skillet and stir well to combine. Add the diced bacon to the mixture and stir to combine.
- Place the greens on a serving platter and top with fried goat cheese. Drizzle on bacon vinaigrette. Place the sliced avocado on the plate. Garnish with walnuts.
Nutrition
Calories: 766 | Fat: 67g | Protein: 36g | Carbohydrates: 8g | Fiber: 4g | P:E Ratio: 0.5
