Green Salad With Apples And Warm Hazelnut Crusted Goat Cheese Recipes

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:

• In a large bowl, combine the greens, apples, raisins and grapes. In a small bowl, whisk the oil, vinegar, honey, lemon juice and garlic. Pour over salad and toss to coat. Sprinkle with walnuts and goat cheese.

Steps:

• In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

Steps:

• Microwave or saute onion and bell pepper until soft; set aside to cool.
• In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix.
• Pour on enough salad dressing or vinegar to coat, toss again and serve.

Steps:

• Make the dressing: Whisk together vinegar, shallot, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.
• Make the salad: Preheat oven to 350 degrees. Place baguette slices on a baking sheet, and toast until golden, 8 to 10 minutes.
• Meanwhile, toss together frisee, walnuts, and apple in a large bowl. Add dressing, and toss. Season with salt and pepper. Transfer to a serving platter.
• Preheat broiler. Place cheese, cut side up, on a second baking sheet, and drizzle with oil. Broil until top is browned and bubbling, 3 to 4 minutes. Place on platter. Serve with baguette toasts.

Steps:

• Preheat oven to 400. Toss onions, 1/4 c. vinegar and 1/4 c. oil on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until onions are lightly carmelized, turning often, about 30 min. Cool. (can be made 1 day ahead, chilled and brought to room temp. before using). Press each goat cheese round into 1/2" thickness. Mix 1 c. chopped hazelnuts and breadcrumbs in a med. bowl to blend. Whisk egg yolks and 1/4 c. water in a small bowl. Dip cheese rounds into the yolk mixture, then into the breadcrumb mixture, coating completely and pressing gently to adhere. Place on baking sheet. cover; chill at least 30 min. or overnight. Whisk 1/4 c. vinegar and shallots in another small bowl. Gradually whisk in 1/2 c. olive oil. Season to taste with salt and pepper. Set dressing aside. Heat 2 Tbls. oil in heavy large skillet over med-high heat. Add cheese rounds; cook until outside is crisp and brown, about 2 min. per side. Remove from heat. Toss greens and apples in a large bowl with enough dressing to coat. Divide among 8 plates. Top with onions, goat cheese and nuts.