Baby Greens And Goat Cheese Salads Recipes

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BABY GREENS WITH GOAT CHEESE, BEETS AND CANDIED PECANS



Baby Greens with Goat Cheese, Beets and Candied Pecans image

Beet and creamy goat cheese salad with crunchy, sweet pecans with a honey balsamic vinaigrette is like a symphony in your mouth. This salad will make you look like a culinary whiz!

Provided by Gina

Categories     Lunch     Salad     Side Dish

Time 10m

Number Of Ingredients 7

4 oz Chavrie goat cheese log
8 cups mixed baby greens
4 small red beets (cooked and cut*)
2 oz glazed pecans
2 tbsp balsamic
2 tbsp extra virgin olive oil
1 tbsp honey

Steps:

  • Make vinaigrette by whisking olive oil, balsamic and honey until smooth.
  • In a large bowl toss greens with vinaigrette and mix well.
  • Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. (* You can buy cooked beets or cook them yourself. I boiled the beets in water until soft, but they can be roasted in the oven as well, see notes above.)

Nutrition Facts : ServingSize 1 /4th, Calories 267 kcal, Carbohydrate 19 g, Protein 7 g, Fat 19.5 g, Sodium 211 mg, Fiber 2 g, Sugar 14 g

BABY GREENS WITH WARM GOAT CHEESE



Baby Greens with Warm Goat Cheese image

Categories     Salad     Cheese     Leafy Green     Appetizer     Sauté     Quick & Easy     Goat Cheese     Winter     Healthy     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 serving

Number Of Ingredients 10

1 large egg white
1 teaspoon water
2 (1/3-inch-thick) rounds soft mild goat cheese, cut from a cold log
2 tablespoons dry bread crumbs (preferably Japanese panko)
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon Dijon mustard
Pinch of sugar
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 cups mesclun (mixed baby salad greens; 1 oz)

Steps:

  • Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
  • Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
  • Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
  • Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.

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