Goat Cheese Fig Salad With Sherry Walnut Oil Vinaigrette Recipes
GOAT CHEESE & FIG SALAD WITH SHERRY-WALNUT OIL VINAIGRETTE
This sweet and savory salad wakes up your tastebuds with the perfect mix of complimentary flavors. Wait for ripe turkey figs to make this salad the first time. Once you've experienced this salad in its glory, you can substitute halved red grapes for the figs if you must, or get a satisfying salad using dried cranberries or dried figs when fresh aren't available.
Provided by Deep South
Categories Salad Dressings
Time 15m
Yield 2-3 side salads, 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Combine vinegar, mustard, shallot, garlic and salt in a small mixing bowl.
- Whisk in the oil. If you have time, let flavors mingle for 30 minutes.
- In a large bowl, toss greens with the vinaigrette.
- Serve dressed greens in individual bowls or plates.
- Top with walnuts, figs, cheese and fresh ground pepper.
Nutrition Facts : Calories 534.4, Fat 43.7, SaturatedFat 7.9, Cholesterol 16.8, Sodium 359, Carbohydrate 33.2, Fiber 5.4, Sugar 25.4, Protein 8.3
GOAT CHEESE VINAIGRETTE
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
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.
FIG & GOAT CHEESE SALAD
Provided by Food Network Kitchen
Time 16m
Number Of Ingredients 16
Steps:
- 1. Preheat a grill to medium.
- 2. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl. Gradually whisk in oils until smooth and slightly thick. Stir in shallot and thyme.
- 3. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes. Remove from grill and season with salt and black pepper to taste. Brush sliced bread with olive oil and grill until lightly toasted.
- 4. Toss frisee, watercress, and walnuts with dressing. Add goat cheese and toss lightly. Divide salad among 4 plates, top with warm figs, and serve with toasted bread.
Nutrition Facts : Calories 700, Fat 38 grams, SaturatedFat 9 grams, Cholesterol 20 milligrams, Sodium 170 milligrams, Carbohydrate 73 grams, Fiber 9 grams, Protein 18 grams
GOAT CHEESE SALAD
Categories Salad Appetizer Bake Vegetarian Quick & Easy Goat Cheese Lettuce Gourmet
Yield Serves 6
Number Of Ingredients 12
Steps:
- Make the vinaigrette:
- In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
- Preheat the oven to 400°F. Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet. Bake the goat cheese pieces in the middle of the oven for 6 minutes. While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste.
- Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately.
GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE
Steps:
- Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
- Sherry Vinaigrette
- Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.
GREEN SALAD WITH GOAT-CHEESE VINAIGRETTE
Provided by Florence Fabricant
Categories salads and dressings
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Rinse and core the bibb lettuce. Dry the leaves. Rinse and dry the arugula, removing any heavy stems. Rinse and core the radichio. Tear the salad ingredients into bite-sized pieces. Place in a bowl.
- Remove long stems from the parsley and add the leaves to the salad bowl. Finely chop the stems and add them.
- Beat oil and vinegar together until well emulsified.
- Sprinkle the goat cheese over the salad, then add the vinaigrette dressing. Toss. Season to taste with pepper and serve.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 2 grams
FRESH FIG AND FETA SALAD WITH TOASTED WALNUTS
It's fig time here in SW France, and I have been busy making up new fig recipes, as well as making jams, pickles, alcohol steeped figs and chutneys with all our harvest! This was thrown together one Sunday afternoon as a starter for a lazy Al Fresco Sunday lunch - and since then I have had requests for it nearly every day! If you are lucky enough to have a fig tree, try and garnish the individual plates with a couple of washed leaves - it really adds a certain panache to the appearance of the salad! I have made this with Chevre - Goat's Cheese as well as Feta, and it was just as delicious. Amounts given are for a starter for 6 people - and assuming that the figs are medium to large in size; please adjust the quantities if necessary. Toasting the walnuts beforehand is well worth the effort, and if you toast more than is needed, any excess can be stored in an airtight container.
Provided by French Tart
Categories Salad Dressings
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Toasted Walnuts:.
- In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
- Vinaigrette:.
- Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the mustard and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
- Salad:.
- Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.
- Sprinkle 1 to 1 1/2 ozs of crumbled feta or goat's cheese per person, over the top of the fresh figs.
- Scatter the chopped,toasted walnuts over the fig salad.
- Just before serving, drizzle the vinaigrette over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
- Serve with crusty bread and butter.
- Can also be served as a dessert/cheese course combined.
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