Frisee And Green Apple Salad With Goat Cheese Toasts Recipes

FRISéE SALAD WITH APPLES & GOAT CHEESE

Steps:

• In a large bowl, combine the frisée, apple slices, goat cheese and pumpkin seeds.
• In a small bowl, whisk together the oil, balsamic vinegar, maple syrup and dijon mustard. Season with salt.
• Pour the dressing over the salad and toss until evenly coated.

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.

FRISEE SALAD WITH BEANS, GOAT CHEESE AND WARM BACON DRESSING

Steps:

• Drain and rinse off the beans. In a medium saucepan, combine beans, garlic, fresh thyme sprigs, and 4 cups cold water. Bring to a boil and skim off any foam. Simmer until tender. About 10 minutes before they are done, add the salt (about 1 teaspoon). Drain the beans and allow to cool room temperature. Throw away garlic and thyme.
• Preheat oven to 350 degrees F.
• Toss the bread cubes with 2 tablespoons or more of olive oil, salt, and pepper. Toast until golden. Fry bacon until crisp. Transfer to paper towels and drain. Add 2 teaspoons of olive oil to bacon pan. Saute the shallots in the olive oil until just colored light golden. Whisk in the vinegar and season with salt and pepper. Keep the dressing warm.
• In a big bowl, toss the frisee, beans, bacon, toasted croutons, and tomatoes together. Add the dressings and toss. Plate each salad and sprinkle the crumbled goat cheese over top.

FRISéE 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 frisée, 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.

FRISEE SALAD WITH GOAT CHEESE, MAPLE VINAIGRETTE AND CANDIED WALNUTS

Steps:

• Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season the vinaigrette with salt and pepper.
• Make the candied walnuts: In a saucepan simmer the walnuts in water to cover for 5 minutes, or until they are softened slightly, drain them, and transfer them to a paper towel to dry completely. In a bowl stir together the walnuts and the sugar. In a Dutch oven heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and in it fry the walnuts in batches for 1 to 2 minutes, or until they are brown and crisp. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season them with the salt and cayenne.
• In a large bowl, toss the frisee with the dates and enough of the vinaigrette to just coat the salad, rserving any remaining vinaigrette for another use. Divide the salad among 6 plates, mounding it in the center, divide the cheeses and the bread around it, and sprinkle the salads with the walnuts and the herbs.

FRISéE AND APPLE SALAD WITH DRIED CHERRIES AND WALNUTS

Steps:

• Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices in large bowl. Add cherry dressing and toss to coat. Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.

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.

FRISEE AND APPLE SALAD

Steps:

• In a small bowl, whisk together sour cream or creme fraiche, champagne or white-wine vinegar, and honey. Season with salt and pepper.
• In a large bowl, toss frisee and apple with enough dressing to coat. Season with salt and pepper and serve immediately.

GREEN SALAD WITH APPLE DRESSING AND CAMEMBERT TOASTS

Steps:

• Whisk vinegar and oil in large bowl to blend. Season with salt and pepper. Stir in apple. Let apple marinate at room temperature 30 minutes, stirring occasionally.
• Spread Camembert cheese evenly over toasts, dividing equally.
• Add greens to apple dressing; toss to coat. Season with salt and pepper. Divide among plates and serve with cheese toasts.

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!