Keto Goat cheese salad with balsamico butter
A luxurious and filling vegetarian salad with gratinated goat cheese topped with toasted pumpkin seeds and balsamico butter. This recipe is so simple that it almost prepares itself
10 oz. goat cheese
¼ cup (1¼ oz.) pumpkin seeds
2 oz. butter
1 tbsp balsamic vinegar
3 oz. (2¾ cups) baby spinach
Preheat the oven to 400°F (200°C).
Put slices of goat cheese in a greased baking dish and bake in the oven for 10 minutes.
While the goat cheese is in the oven, toast pumpkin seeds in a dry frying pan over fairly high temperature until they get some color and start to pop.
Lower the heat, add butter and let simmer until it turns a golden brown color and a pleasant nutty scent. Add balsamic vinegar and let boil for a few more minutes. Turn off the heat.
Spread out baby spinach on a plate. Place the cheese on top and add the balsamico butter.
This dish can easily be customized to be served as an appetizer. Buy a smaller version of the goat cheese that you cut into slices and gratinate the same way just for a shorter period of time. They are ready when they get some color on the top.