Packed with protein and fiber, this sprightly salad is a balance of sweet and savory. Pan-frying the goat cheese creates crisp edges and creamy centers, but if you’re short on time, you can simply crumble the cheese over the salads.
Heat the butter and olive oil in a large nonstick skillet over medium-high heat until shimmering. Fry the goat cheese until browned, about 2-1/2 minutes. Flip and fry the second side until browned, about 2 minutes. Transfer to the paper-towel-lined plate.
This sounded interesting and unlike anything in my recipe collection, so we tried it. Not a fan of quinoa so I increased the French green lentils. This was fantastic! So many complex flavors and textures. Very filling and perfectly balanced to make a substantial lunch or light dinner.
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