Hazelnut-Crusted Goat Cheese and Fig Salad with Balsamic Vinaigrette Dressing

Yield:

24 servings, 1 salad (200 g) each

Ingredients

Ingredients	Weights	Measures
goat cheese, cut into 1-inch-thick slices (1 oz./30 g each)	3 lb. [1.4 kg] 2 oz. [60 g]	- [1.5 L] - [50 mL]
hazelnuts, toasted, coarsely ground	12 oz. [340 g] 1/2 oz. [15 g]	3 cups [750 mL] 2 Tbsp. [30 mL]
mesclun salad	2 lb. + 4 oz. [1 kg] 1-1/2 oz. [45 g]	3 gal. [12 L] 2 cups [500 mL]
Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette	24 fl oz [675 g] 1 fl oz [30 g]	3 cups [750 mL] 2 Tbsp. [30 mL]
fresh figs, quartered	3 lb. [1.4 kg] 2 oz. [60 g]	24 each 1 each

Directions

COAT cheese slices with nuts. Refrigerate until ready to use.

FOR each serving: Toss 2 cups salad with 1-1/2 Tbsp. (20 mL) dressing; place on serving plate. Top with 2 cheese slices and additional 1/2 Tbsp. (10 mL) dressing. Arrange 4 fig quarters around cheese.

Kraft Kitchens Tips

Special Extra

Warm the cheese before adding to salads. Coat cheese with nuts as directed, then place in parchment paper-lined sheet pan. Bake in 400ºF-standard oven 4 min. or just until warmed.

Make Ahead

Goat cheese can be coated with nuts ahead of time. Refrigerate up to 24 hours before using as directed.

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