Ingredients
Utensils
Oven, Parchment paper
recipe
Step 1
Preheat the broiler for at least 5 minutes (or at 190°C). Cut the goat's cheese round in half.
Step 2
Place the sandwich bread on a baking sheet, and place a round of goat cheese in the middle of each one.
Step 3
Drizzle a little olive oil and add salt and pepper to taste. Sprinkle with Herbes de Provence and pine nuts. Broil for 5 minutes (or for 10-12 min at 190°C).
Step 4
Take the toast out of the oven, and place them on top of the salad. Add an extra drizzle of olive oil. Bon appétit!
Nutrition facts
Average estimated amount for one serving
| Energy | 470 cal. |
| Fat | 25 g |
| Carbohydrates | 41 g |
| Protein | 21 g |
| Fiber | 4 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "French Goat Cheese Salad" contains 470 Energy, 25 g of Fat, 41 g of Carbohydrates, 21 g of Protein, 4 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
D Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
C Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
Scores computed by
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