Spanish Tapas – Grilled Goat’s Cheese on Bed of Lettuce

May 11, 2023May 11, 20230 6

Spanish Tapas - Grilled Goat's Cheese on Bed of Lettuce is a delicious and healthy vegetarian dish perfect for tapas night

by The Chefin Vegetarian

Prep

10 min

Cook

6 min

Ready In

16 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

283

Sugar

Fat

23g

Spanish Tapas - Grilled Goat's Cheese on Bed of Lettuce is a delicious and healthy vegetarian dish perfect for tapas night. The dish is simple and easy to prepare, with goat cheese rounds grilled until they are slightly softened and have beautiful grill marks. The goat cheese is then served on a bed of mixed baby greens or spinach, dressed with a sherry wine vinaigrette. Quick and easy to make, this tapa is perfect for a light lunch, or served alongside other small plates for a complete Spanish-inspired meal.

Instructions

1.	Preheat your grill to high heat.
2.	Brush the goat cheese with oil on both sides.
3.	Grill the goat cheese for 2-3 minutes on each side, or until it has grill marks and is slightly softened.
4.	In a large bowl, whisk together the olive oil, sherry wine vinegar, honey, salt, and pepper to make the dressing.
5.	Toss the baby spinach or mixed baby greens with the dressing until well coated.
6.	Divide the dressed greens onto 4 plates and top each with a grilled goat cheese round.

PROS

This dish is vegetarian, gluten-free, and packed with nutrients from the salad greens and goat cheese.

It is also quick and easy to make, perfect for a weeknight dinner or a tapas party.

CONS

The goat cheese can be a bit pricey compared to other cheese options.

The dish also relies heavily on the quality of the olive oil and sherry wine vinegar for flavor.

HEALTH & BENEFITS

Goat cheese is a good source of protein and calcium, and contains less fat than other cheese varieties.
Baby spinach and mixed baby greens are rich in vitamins A and C, iron, and antioxidants, and are low in calories.

	11 ounces goat cheese
	1 tablespoon oil
	4 cups Baby Spinach ( or mixed baby green )
	1/2 cup virgin olive oil
	3 tablespoons sherry wine vinegar
	1 tablespoon honey
	salt and pepper