Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
632
Calories
18g
Protein
48g
Fat
37g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Orange Juice | 1 medium (131g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
| Radicchio | not in our table | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. Champagne or white wine vinegar
- Zest of 1/2 orange
- 1 Tbs. fresh orange juice
- 1 tsp. Dijon mustard
- 1 Tbs. mayonnaise
- 1/4 cup olive oil
- Salt and freshly ground pepper, to taste
- 8-oz. log of goat cheese
- 1 cup finely chopped toasted pecans
- 1 head frisée, leaves torn
- 1/2 head radicchio, thinly sliced
- 4 Belgian endive, thinly sliced
- 4 oranges, peeled and segmented
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes