Fried Goat Cheese And Pomegranate Salad Recipes

Steps:

• Slice persimmon into 1/4-inch rounds, then slice each round into quarters.
• Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds.
• Whisk together olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Drizzle vinaigrette over salad and toss lightly to coat. Serve immediately.

Steps:

• Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

Steps:

• Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.

Steps:

• In a medium pot heat canola oil to at least 375 degrees. Using hot water to keep the knife clean cut the goat cheese log into 1-inch circles. Have 3 separate dishes, one with the flour, one with 2 eggs beaten, and 1 with the breadcrumbs. Dip one round first into the flour and shake off the excess. Next, dip the round into the beaten egg, and then into the breadcrumbs. Repeat process until all rounds are coated with the breadcrumbs. Carefully fry the rounds in the oil until golden brown, approximately 30 seconds. Drain rounds on paper towels. Serve rounds topped with a little honey.

Steps:

• Whisk together dressing ingredients.
• After salad ingredients are prepped, preheat oven to 375 degrees F.
• Form goat cheese into 1/2 oz. balls, top with freshly ground pepper, and roll in walnuts to coat. Place on a baking sheet.
• Assemble salad with greens, persimmons, pomegranate seeds, and basil.
• Just before serving, warm the goat cheese in the oven for about 3 minutes.
• Toss salad with dressing. Plate, carefully top with warm goat cheese, and enjoy!

Steps:

• Slice the chevin into 3cm rounds. Coat, first in the flour, then in the beaten egg and finally in the breadcrumbs. Fry in hot oil until golden brown. Remove from the oil and drain on kitchen towel. Serve the fried cheese on the salad leaves, sprinkle over the pomegranate and pine nuts and a good drizzle of olive oil and Balsamic vinegar. Serve immediately.