Walnut Crusted Baked Goat Cheese Green Apple Salad 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 small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
• Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
• Serve immediately topped with goat cheese and walnuts.

Steps:

• Preheat oven to 350°. Cut goat cheese into eight slices; brush both sides with olive oil and coat with bread crumbs. Place on an ungreased baking sheet. Bake until cheese is bubbly, 5-6 minutes., In a large bowl, combine salad greens, cranberries, walnuts and bacon; transfer to a platter. Top with cheese and croutons. Serve with dressing of your choice.,

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:

• Prepare cheese: Put cheese rounds on plate & cover with olive oil, let stand at room temperature for 30 minutes. Combine finely chopped toasted walnuts, breadcrumbs& thyme on a plate. Dip cheese rounds into the nut mixture & make sure all sides are coated, gently press the coating into the cheese. Place cheese rounds on a baking sheet lined with parchment paper. Make vinaigrette: Whisk walnut oil, 2 TBSP olive oil & vinegars in small bowl. Season to taste with salt & pepper. 20 minutes before serving salad: Preheat oven to 400 degrees. Spread the 1/2 cup of walnuts on a cookie sheet and toast (about 8 minutes). Once cooled. chop coarsely. Toss with enough Vinaigrette to coat. Bake cheese rounds (about 10 minutes). Toss greens & dressing (reserve 3 TBSP). Plate salad greens & sprinkle w/ toasted walnuts. Cut apple in half, core, slice thinly (use mandoline). Put 6 slices of top of each plate & drizzle on the reserved dressing. Put a cheese round on each. Serve immediately.