'Midlife Crisis' salad of goat cheese, hazelnuts and red onion

Time 20 minutes
Yields Serves 4
‘Midlife Crisis’ salad of goat cheese, hazelnuts and red onion
(Bryan Chan / Los Angeles Times)

Sherry vinaigrette


Combine the vinegar, shallots, mustard, salt and pepper in a bowl. Whisk in the olive oil until emulsified.



Cut the tomatoes into 6 wedges each. Sprinkle with salt and pepper. Place the wedges, skin side down, on a baking sheet. Dry in a 250-degree oven for 1 hour, 30 minutes. Cool slightly.


When the tomatoes are almost done, roll the goat cheese in 2 tablespoons crushed hazelnuts to coat.


Place the greens in a bowl, add one-fourth cup vinaigrette and toss to coat.


Divide the dressed greens among 4 salad plates. Top the greens with the tomato and shaved red onion.


Slice the nut-crusted cheese log into four equal “coins.” Place a cheese coin on each salad. Sprinkle the salads with the remaining tablespoon of crushed hazelnuts. Serve the remaining dressing on the side.

From Nat Ely, Los Olivos Cafe.

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