Late Summer Capocollo & Goat Cheese Salad
When John and I went to Virginia for our 7th anniversary, we stopped at the Garden Room & Cafe in Warm Springs for lunch one afternoon. I ordered a salad that sounded delicious and admittedly a little bold, and let me tell you, it was worth the risk! The salad had these crispy baked rolls of salami filled with goat cheese, paired with chopped up dates and a balsamic dressing, and it was amazing.
Since then I’ve been dreaming of that salad, and finally decided to attempt it at home! I love salads, and it’s usually what you’d find me eating during the week for my lunches, using whatever we have on hand. I once read that salad is like a vehicle for delicious taste combinations, which makes the thought of it a lot more exciting.
I hope this inspires you to get creative with your salads, and to use some seasonal ingredients as we finish out the summer!
1 package Mixed Greens of your choice
1 4oz package goat cheese
2 TBSP milk or cream
1/2 tsp Italian Seasoning
1/3 cup walnuts
1 small carrot, shredded
1/3 cup craisins
5-8 slices hot capocollo
5-8 slices hot calabrese
2 stalks spring onions, chopped (green parts only)
1 avocado, sliced
Salt & pepper to taste
How to Make It:
Preheat the oven to 350
Line a rimmed baking sheet with aluminum foil. Using the toothpicks, roll each slice of capocollo and calabrese into roll-ups, with space in the middle (this is where the goat cheese will go!) Place each on the baking sheet, and set in the oven for 8 minutes.
Heat small skillet on medium high heat. Once heated, roast walnuts for 5 minutes or until golden and fragrant.
Prepare the goat cheese filling. Put package of goat cheese, milk, and Italian seasoning in a small bowl and beat together until creamy.
Take deli meats out of the oven, and set on a towel-lined plate to crisp up (just like bacon!) If they have collapsed in the middle, that’s fine! We just want to get them to hold a roll-up shape once filled.
Fill each deli meat roll with a teaspoon of the goat cheese filling using fingers to shape the roll back together.
Toss mixed greens, shredded carrots, walnuts, craisins, avocados, and green onions. Top with the capocollo and calabrese rolls, salt, and pepper, and pour on a vinaigrette of your choice! I chose a balsamic vinaigrette to compliment the craisins and cut the savoriness of the meat and cheese!
The Garden Room Cafe used chopped Medjool dates instead of crasins, which I highly recommend if you have dates in the pantry! I also think chopped apple would be a great addition as well, especially as we come into fall!
No matter what season it is, I believe in the art of a great, fresh salad. What are your favorite salad combos?
Here’s to embracing home life, making memories, and eating colorful foods!
P.S. Here are some of my ALL TIME favorite recipe and homemaking books! There’s something about having a book in hand and flipping through the pages to get inspired in a fresh way!