SALAD WITH WARM GOAT CHEESE
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.
WARM APPLE AND GOAT CHEESE SALAD
Make and share this Warm Apple and Goat Cheese Salad recipe from Food.com.
Provided by Sharon123
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Using a glass jar with a tight lid, combine the vinegar, mustard, garlic, salt, and pepper, and shake well to blend.
- Add the oil and parsley and shake.
- On 4 plates, arrange the endive leaves like spokes around each plate.
- Arrange the watercress or spinach in the center.
- Preheat the broiler, and arrange the sliced apples slightly overlapping in 4 fan shapes, place in broiler pan.
- Cut the cheese into 4 slices and top each apple fan with slices of cheese.
- Broil until golden for approximately 5 minutes.
- Using a spatula, carefully place the apple slices and cheese on top of the endive.
- Drizzle the dressing over the salads and sprinkle with walnuts.
- Enjoy!
Nutrition Facts : Calories 396.6, Fat 32.1, SaturatedFat 9, Cholesterol 22.4, Sodium 532.5, Carbohydrate 20, Fiber 13.4, Sugar 5.5, Protein 12.4
APPLE AND GOAT CHEESE SALAD
This goat cheese salad is a light and delicious side dish for almost any meal. The sweetness of the apples, raisins and grapes combines well with the tart goat cheese and dressing. Radelle Knappenberger of Oviedo, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
WARM APPLE AND GOAT CHEESE SALAD
Yield serves 4
Number Of Ingredients 12
Steps:
- In a glass jar with a tight lid, combine the vinegar, mustard, garlic, salt, and pepper and shake to blend. Add the oil and parsley and shake again.
- Arrange the endive leaves like spokes on 4 plates; arrange the watercress or spinach in the center. Preheat the broiler. Arrange the apple slices, slightly overlapping, in 4 fans in a broiler pan. Cut the cheese into 4 slices and top each fan of apples with a slice of cheese. Broil until golden, about 5 minutes. With a spatula, carefully place the apple slices and cheese on top of the endive. Drizzle dressing over the salads and sprinkle with walnuts. Serve at once.
WARM GOAT CHEESE SALAD
Even simple mesclun greens deserve special attention: These get an easy Dijon-mustard vinaigrette and toasted baguette slices topped with melted goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a small bowl, whisk vinegar with mustard. Slowly add oil in a steady stream, whisking constantly. Season with salt and pepper. Place greens in a large bowl.
- Meanwhile, heat broiler. Arrange baguette slices on a baking sheet; top each with a goat cheese round. Toast until bread is golden brown and cheese has started to melt, 2 to 3 minutes. Drizzle greens with vinaigrette; toss to combine. Divide among four plates. Place three toasts on each salad. Serve immediately.
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