Goat Cheese And Blackberry Vinagrette Recipes

GOAT CHEESE VINAIGRETTE

Goat Cheese Vinaigrette image

This goat cheese dressing is rich and tangy and extremely quick.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1/4 cup cider vinegar
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 tablespoons fresh goat cheese, at room temperature

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.

BLACKBERRY VINAIGRETTE

Blackberry Vinaigrette image

Made with Recipe #152603, this is a very nice refreshing vinaigrette that goes well with a spring mix salad. I'm not sure how long this will keep, endlessly I suppose, but we've always eaten it before it ever had a chance to go bad! The mustard acts as an emulsifier and the vinaigrette will barely separate during refrigeration.

Provided by Feisty

Categories Salad Dressings

Time 15m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup blackberry vinegar
1 tablespoon Dijon mustard
1 1/2 tablespoons Splenda sugar substitute
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon dried thyme
3/4 cup canola oil

Steps:

Place all ingredients except the oil into a blender. Blend on high for one minute until mixed well, then turn blender off and taste. Adjust with more Splenda if you want a little sweeter vinaigrette.
Turn blender back on and with blender running, slowly add oil. Pour into jar with tight-fitting lid and store in the refrigerator.

Nutrition Facts : Calories 371.8, Fat 41, SaturatedFat 2.9, Sodium 43, Carbohydrate 0.9, Fiber 0.3, Sugar 0.3, Protein 0.2

GOAT CHEESE SOUFFLES AND MIXED GREENS WITH RASPBERRY VINAIGRETTE

Goat Cheese Souffles and Mixed Greens with Raspberry Vinaigrette image

Categories Cheese Dairy Egg Herb Bake Vegetarian Winter Bon Appétit

Yield Serves 6

Number Of Ingredients 13

Ingredients

2 4-ounce logs soft fresh goat cheese (such as Montrachet)
2/3 cup whole milk
2 tablespoons (1/4 stick) butter
3 tablespoons all purpose flour
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
4 large egg yolks
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/4 teaspoon ground black pepper
6 large egg whites
1/4 teaspoon salt
Mixed Greens with Raspberry Vinaigrette

Steps:

Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups.
Cut one 4-ounce goat cheese log into 6 equal rounds. Place 1 round in each prepared dish. Crumble remaining 4-ounce cheese log into large bowl.
Bring milk to simmer in small saucepan. Remove from heat. Melt butter in heavy medium saucepan over medium-high heat. Add flour and stir 2 minutes. Gradually whisk in hot milk. Continue cooking until mixture is smooth and resembles thick paste, whisking constantly, about 2 minutes. Pour mixture over crumbled goat cheese in large bowl. Whisk in Parmesan, yolks, herbs and pepper. Cool soufflé base to lukewarm.
Using electric mixer, beat egg whites with 1/4 teaspoon salt in another large bowl until stiff but not dry. Gently fold 1/4 of egg whites into lukewarm soufflé base to lighten. Fold in remaining egg whites. Divide soufflé mixture among prepared dishes. Transfer dishes to baking sheet and bake until soufflés are puffed and golden brown on top, about 22 minutes.
Place soufflé dishes on serving plates. Mound Mixed Greens with Raspberry Vinaigrette alongside and serve.

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