Green Salad With Apples And Warm Hazelnut Crusted Goat Cheese Recipes

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.

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.

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.

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.

GREEN SALAD WITH APPLES AND WARM HAZELNUT-CRUSTED GOAT CHEESE

Steps:

• Preheat oven to 400. Toss onions, 1/4 c. vinegar and 1/4 c. oil on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until onions are lightly carmelized, turning often, about 30 min. Cool. (can be made 1 day ahead, chilled and brought to room temp. before using). Press each goat cheese round into 1/2" thickness. Mix 1 c. chopped hazelnuts and breadcrumbs in a med. bowl to blend. Whisk egg yolks and 1/4 c. water in a small bowl. Dip cheese rounds into the yolk mixture, then into the breadcrumb mixture, coating completely and pressing gently to adhere. Place on baking sheet. cover; chill at least 30 min. or overnight. Whisk 1/4 c. vinegar and shallots in another small bowl. Gradually whisk in 1/2 c. olive oil. Season to taste with salt and pepper. Set dressing aside. Heat 2 Tbls. oil in heavy large skillet over med-high heat. Add cheese rounds; cook until outside is crisp and brown, about 2 min. per side. Remove from heat. Toss greens and apples in a large bowl with enough dressing to coat. Divide among 8 plates. Top with onions, goat cheese and nuts.