Apple And Goat Cheese Salad Recipes

APPLE, CRANBERRY AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 350 degrees. Toss pepitas with olive oil and salt in a bowl. Spread on baking sheet and toast in oven until golden and popped, 8 to 10 minutes. Remove and let cool. Place pepitas and cranberries in bottom of a salad bowl.
• In another bowl, combine extra virgin olive oil, vinegar and zest, if using. Season to taste with salt and pepper. Whisk until emulsified.
• Thinly slice each apple quarter crosswise, and add to salad bowl. Add lettuce and dressing, and toss to mix. Crumble cheese over salad and serve.

WARM APPLE AND GOAT CHEESE SALAD

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!

APPLE AND GOAT CHEESE SALAD

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.

BEET, APPLE AND GOAT CHEESE SALAD

Steps:

• Whisk 1/2 minced shallot, 1 teaspoon honey, 1 teaspoon whole-grain mustard and 2 tablespoons sherry vinegar in a bowl. Slowly whisk in 3 tablespoons olive oil until emulsified; season with salt and pepper. Toss half of the dressing with 4 cups mesclun greens; divide between 2 plates. Top with sliced roasted beets, sliced Granny Smith apple, crumbled goat cheese and chopped toasted pecans. Drizzle with the remaining dressing.

ARUGULA, APPLE, & GOAT CHEESE SALAD

Steps:

• Put the arugula, apple, and crumbled goat cheese together in a serving bowl.
• Drizzle with olive oil, vinegar, and season with salt and pepper.

APPLE AND PROSCIUTTO SALAD WITH GOAT CHEESE

Steps:

• In a medium bowl, whisk together lime juice, honey, and mustard until combined. While whisking, add oil in a slow, steady stream until well combined. Season with salt and pepper; set aside.
• Place herbs in a shallow dish. Season cheese with salt and pepper. Crumble cheese into the herbs and toss to coat with herbs. Chill until ready to serve salad.
• Toss the prosciutto strips, frisee, and endive together with dressing in a large bowl. Season with salt and pepper. Divide the greens evenly among 4 plates and top each with apple slices. Sprinkle equal amounts herbed cheese onto the center of each salad; serve immediately.

FRISEE AND GREEN-APPLE SALAD WITH GOAT-CHEESE TOASTS

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.