Chile Crusted Warm Goat Cheese Salad With Hot Candied Walnuts And Balsamic Vinaigrette Recipes

GOAT CHEESE VINAIGRETTE

Steps:

• Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.

CHILE CRUSTED WARM GOAT CHEESE SALAD WITH HOT CANDIED WALNUTS AND BALSAMIC VINAIGRETTE

Steps:

• Crust the cheese with the chile, nuts, and bread crumbs and a little salt. Heat 1 tablespoon olive oil in a nonstick pan (large enough to fit all 4 disks comfortably) on medium heat. Place the crusted cheese in the pan. Heat for 45 seconds, turn with a spatula, and heat for another 45 seconds.
• On each of 4 plates, place a round of crusted goat cheese. Drizzle with Balsamic Vinaigrette and sprinkle with the Hot Candied Walnuts.
• Combine all ingredients and season with salt and pepper.
• In a large saute pan on medium heat, place all ingredients. Keep the pan moving until the sugar melts and the ingredients are all melted together. (Be very cautious, can burn easily). Pour mixture onto a greased sheet pan. Leave out to cool. When cool, chop into small pieces. Set aside until needed.

PECAN CRUSTED GOAT CHEESE SALAD

Steps:

• Preheat oven to 400 degrees.
• Slice goat cheese into 8 equal pieces. I like to cut the log in half, then cut each half in half, and so on until I have 8 slices.
• Add pecans, garlic powder, onion powder, oregano and a large pinch of salt and pepper to a food processor. Pulse until pecans are well minced and everything is combined. Transfer to a shallow bowl.
• Beat egg in a shallow bowl.
• Use hands to form slices of goat cheese into uniformly round pucks.
• Dip a slice into the egg mixture, allowing the excess to drip off.
• Then place it in the pecan mixture and use your other hand to move the slice around in the pecans, covering the entire surface with pecans. Gently push the pecans into the surface of the goat cheese. Place on a parchment lined baking sheet. Repeat with remaining goat cheese slices.
• Bake for 8-10 minutes or until the pecans turn dark golden brown but do not burn. Check on them around the 6 minute mark to make sure the pecans aren't getting too brown.
• In a mason jar combine all dressing ingredients and shake vigorously until emulsified.
• Assemble each salad with a bed of lettuce, a handful of roasted beets, a sprinkle of diced onion.
• Place 1-2 goat cheese rounds on each salad.
• Pour dressing over the salad and enjoy!

FRESH GOAT CHEESE, PEARS AND CANDIED WALNUTS WITH LAVENDER HONEY

Steps:

• Place 2 goat cheese rounds on each plate. Pour 1 tablespoon of the honey over each round. Scatter 5 or 6 nuts over and around the cheese, and arrange several pear slices around each plate.