PECAN CRUSTED GOAT CHEESE SALAD
Simple, healthy and delicious! Warm, creamy goat cheese is enveloped in a crispy pecan crust and topped with a simple mustard vinaigrette tossed with fresh spring greens. This salad is summer on a plate and it will quickly become one of your favorites!
Provided by Kylie
Categories Main Dish
Time 20m
Number Of Ingredients 18
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!
Nutrition Facts : Calories 524 calories, Sugar 6 g, Sodium 228.6 mg, Fat 50.1 g, SaturatedFat 12.7 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 4.3 g, Protein 11.9 g, Cholesterol 41.1 mg
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.
SALADS WITH PISTACHIO-CRUSTED GOAT CHEESE
Looking for something a little different for supper? "This vegetarian main-dish salad pairs walnuts, juicy oranges and tomatoes with warm, pistachio-crusted goat cheese medallions and a splash of vinaigrette," says Gloria. Serve with a crusty loaf of French bread. Gloria Bradley - Naperville, IL
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the orange juice, vinegar, orange zest, honey, salt, cumin and 5 tablespoons walnut oil. Pour over salad; toss to coat. Divide among four serving plates., Place pistachios in a food processor; cover and process until ground. Transfer to a small bowl; stir in bread crumbs. Cut goat cheese into four slices; brush slices with remaining oil. Coat in crumb mixture., In a small nonstick skillet coated with cooking spray, cook cheese slices over medium heat for 1-2 minutes on each side or until golden brown. Place on salads.
Nutrition Facts : Calories 424 calories, Fat 36g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 508mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 11g protein.
CRUSTED GOAT CHEESE SALAD
Steps:
- BREAD THE GOAT CHEESE: Dredge the goat cheese slices in flour, dip in egg mixture then in crumbs. Refrigerate for 15 minutes (or up to 4 hours). This helps the bread crumbs adhere.
- MAKE THE VINAIGRETTE: Mix the first 5 vinaigrette dressing ingredients in a small bowl. Whisk in olive oil. Set aside.
- FRY THE GOAT CHEESE: Heat olive oil in a frying pan over medium high heat. Fry the goat cheese slices about 2 minutes on each side until golden brown. Remove from pan and place on paper towel to drain. Set aside.
- ASSEMBLE THE SALAD: In a large bowl, toss the salad with 3-4 tablespoons of the vinaigrette dressing. Divide among 4 plates. Place a crusted goat cheese slice on top of each salad. Sprinkle on garnishes of your choice and serve.
Nutrition Facts : Calories 366 kcal, Carbohydrate 7 g, Protein 12 g, Fat 32 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 64 mg, Sodium 536 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HERB CRUSTED GOAT CHEESE AND HEIRLOOM BEET SALAD
Provided by Bobby Flay
Time 1h20m
Yield 12 Servings
Number Of Ingredients 19
Steps:
- Boil beets until tender. Chill, peel, and cube beets.
- Form cheese balls into 1 1/4-inch diameter disks. In a bowl, combine eggs and half-and-half together. Place flour and Herb Crust into separate pans. Dredge cheese balls in the flour, then the egg mixture, and finally the herb crust. Stack the medallions on parchment paper to prevent condensation. Fry goat cheese medallions until golden brown. Drain.
- Toss the arugula in the balsamic vinaigrette, then place the 2 ounces of the arugula in the center of each plate. Arrange about 2 ounces of the beets around the rim. Place 1 goat cheese medallion on top of the arugula, and drizzle with additional balsamic vinaigrette over the beets.
- Clean all herbs from stems and chop roughly. Finely chop herbs and garlic in food processor. Add breadcrumbs and olive oil. Process until distributed.
- Combine all ingredients.
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