Have I mentioned I really like goat cheese? No? Well, if it isn’t obvious yet, it’s bound to become so the farther out I take this blog. In fact, as I was putting together this salad, I wondered if anyone has made a cheesecake using goat cheese in place of cream cheese. Now that. . . Okay, back on track. This salad tasted amazing–and was eye-pleasing too! 8 oz goat cheese, sliced into 8 pieces and formed into 1/2″ thick squares 8 slices bacon (I almost always use turkey bacon) 1 tbsp olive oil 6 cups romaine lettuce, torn 1/4 cup pine nuts 1/4 cup pistachios 1/4 cup Craisins 1 crisp red apple, diced 1 avocado, sliced thin 1) Cut each bacon strip in half; wrap goat cheese in bacon using two halves for each piece to make little “packets” 2) Heat olive oil in skillet over medium heat; place bacon-goat cheese packets seam-side down in pan; cook approximately 3 minutes each side; remove from stove and gently transfer to a plate and let “set” while you put the salad together 3) Divide lettuce between 4 plates; scatter pine nuts and pistachios over lettuce; place 2 pieces of bacon-wrapped goat cheese on salad (yes, the picture shows 3–Junior wasn’t home so his portion was divided between Senior and Junior Too); scatter Craisins, apple, and avocado over salad; serve with dressing of your choice (we used Ken’s Steakhouse Raspberry Walnut Vinaigrette); Enjoy! Serves: 4


  1. Teresa says:

    Wow, this salad looks fantastic.

  2. sybaritica says:

    Those goat cheese packets are a lovely idea 🙂

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