Avocado Herb Salad With Goat Cheese Recipes

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CORN SALAD WITH GOAT CHEESE



Corn Salad with Goat Cheese image

This is the perfect side for in season corn and doesn't require any cooking. Simply cut the corn kernels off the cob and let it sit in the vinaigrette before tossing with the rest of the ingredients. The kernels will soften slightly and absorb flavor from the vinaigrette.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Soak 1 small sliced shallot in ice water. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and 3 tablespoons olive oil in a large bowl. Add the kernels from 4 ears of corn and season with salt; toss and let sit, 5 to 10 minutes. Drain the shallot and pat dry, then add to the corn along with 2 cups baby arugula and 1/4 cup sliced basil; toss. Season with salt and pepper and top with crumbled goat cheese.

AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE



Avocado, Beet and Arugula Salad With Chevre Tartine image

'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp."

Provided by Lavender Lynn

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 ounces goat cheese, softened
1 teaspoon dried basil
4 slices crusty bread (1/2 inch thick)
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
salt and pepper
1/4 cup olive oil
1 (15 ounce) can sliced beets, drained and diced
1 (10 ounce) package mixed salad greens with arugula
2 avocados, peeled, pitted and diced
1/3 cup hazelnuts, chopped toasted

Steps:

  • Preheat broiler for high heat. Line a baking sheet with foil.
  • Mix the goat cheese with the basil in a bowl.
  • Spread cheese mixture evenly on four slices of bread.
  • Place on prepared baking sheet.
  • Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes.
  • Remove and set aside.
  • To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste.
  • Slowly pour in olive oil while continually whisking until dressing is smooth.
  • Place diced beets and mixed greens into a large bowl.
  • Drizzle vinaigrette over top; toss to coat.
  • Divide salad onto four chilled plates.
  • Top with avocado and hazelnuts.
  • Serve with goat-cheese tartines.

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