Broccoli and Goat Cheese with Walnuts Recipe Video
Ingredients
| Broccoli | 1 Pound, trimmed and cut into 1 inch pieces | |
| Buttermilk | 1⁄2 Cup (8 tbs) | |
| Flat leaf parsley | 1 Tablespoon, chopped | |
| Dijon mustard | 1 Tablespoon | |
| Extra virgin olive oil | 2 Teaspoon | |
| Fresh thyme | 1 Teaspoon, chopped | |
| Red wine vinegar | 1 Teaspoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Kosher salt | 1⁄4 Teaspoon | |
| Nutmeg | 1⁄8 Teaspoon, grounded | |
| Pepper | 1⁄8 Teaspoon, freshly grounded | |
| Red onion | 1⁄2 Cup (8 tbs), thinly slivered | |
| Walnut | 1⁄4 Cup (4 tbs), toasted and coarsely chopped | |
| Semi soft goat cheese/Feta cheese | 1 Ounce, crumbled | |
| Salt | 1 Teaspoon (Boiled in salt water) |
Nutrition Facts
Serving size
Calories 117 Calories from Fat 64
% Daily Value*
Total Fat 7 g11.3%
Saturated Fat 1.6 g7.9%
Trans Fat 0 g
Cholesterol 4.9 mg1.6%
Sodium 145.5 mg6.1%
Total Carbohydrates 9 g3.1%
Dietary Fiber 2.9 g11.4%
Sugars 3.3 g
Protein 5 g9.9%
Vitamin A 15.8% Vitamin C 122.5%
Calcium 6.6% Iron 6%
*Based on a 2000 Calorie diet
Directions
1. In a large pan, bring 2 quarts of water to boil and boil the broccoli with 1 teaspoon of salt; cook for 6 - 8 minutes until broccoli is crisp but tender.
2. Drain and set aside.
3. In a large bowl, whisk together buttermilk, parsley, mustard, olive oil, thyme, red wine vinegar, garlic, kosher salt nutmeg and pepper.
4. Add the broccoli and red onion; stir it gently to coat.
SERVING
5. Plate the broccoli and top with walnuts and goat cheese.
Chef
