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French Watermelon, Goat Cheese Salad With Balsamic Reduction

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.4959
Energy (kCal)849.148
Carbohydrates (g)22.7498
Total fats (g)67.4746
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make a balsamic sysrup by pouring the vinegar and honey into a small saucepan and simmering over medium heat just long enough for it to reduce and have a thick, running consistency - about 5 minutes. Set aside, as it will thicken further as it cools. | 2. Assemble each salad on its plate. First 1/2 cup arugula. Drizzle 1 T. olive oil on arugula. Then place watermelon plank on its side on top of arugula, put a slice of goat cheese on its side, then watermelon slice again, then another goat cheese slice, ending with another slice of watermelon. You will end up with a layered salad on its side. | 3. Season with cracked pepper. | 4. Drizzle balsamic reduction over watermelon, goat cheese slices. | 5. Serve immediatley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    balsamic vinegar 1/3 cup 74.8 14.4755 0.4165 0.0
    honey 1 tablespoon - - - -
    watermelon 1/2 cut 23.1 5.8135 0.4697 0.1155
    baby arugula 1 cup - - - -
    goat cheese 4 ounces sliced 512.568 2.4608 34.6097 40.3591
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    black pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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