Grilled Ham Salad With Peaches And Goat Cheese Recipes

HAM AND GOAT CHEESE SANDWICHES

Ham and Goat Cheese Sandwiches image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 ounces goat cheese
3 tablespoons pepitas (hulled green pumpkin seeds) or chopped almonds
Chipotle hot sauce
8 slices whole-grain sandwich bread, toasted
1/2 pound thinly sliced Black Forest ham
1 avocado, pitted, peeled and sliced
2 cups baby arugula or mixed baby greens
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Potato salad, for serving (optional)

Steps:

Mash the goat cheese, pepitas and 2 to 3 teaspoons hot sauce in a bowl with a fork until combined. Spread the mixture evenly on 4 slices of bread, then top with the ham and avocado.
Toss the arugula with the olive oil, a few dashes of hot sauce, and salt and pepper to taste in a bowl. Add the arugula to the sandwiches and cover with the remaining bread. Serve with potato salad.

Nutrition Facts : Calories 479, Fat 30 grams, SaturatedFat 9 grams, Cholesterol 41 milligrams, Sodium 1088 milligrams, Carbohydrate 38 grams, Fiber 10 grams, Protein 27 grams

STEAK SALAD WITH PEACHES AND GOAT CHEESE

Steak Salad with Peaches and Goat Cheese image

A summer salad that features a simple grilled protein, mixed greens and juicy peaches

Provided by Marilena Leavitt

Categories Salad

Time 20m

Yield 4 servings

Number Of Ingredients 22

Ingredients

For the steak:
1.5 lbs. skirt, flank, or hanger steak, trimmed of fat
7 cloves of garlic, minced
½ tsp. sea salt
¼ tsp. freshly ground pepper
¼ tsp. red pepper flakes, crushed
2 TBSP. fresh lemon juice
2 tsp. lemon zest
¼ cup extra virgin olive oil
4 TBSP. fresh Italian parsley, minced
For the salad:
6 cups tender mixed lettuce greens
2 medium yellow peaches (or nectarines), cut into wedges
2 oz. goat cheese, (or feta) crumbled
2 TBSP. shelled roasted pistachios, chopped
For the dressing:
4 TBSP. extra virgin olive oil
2 TBSP. Sherry vinegar
1 tsp. Dijon mustard
½ tsp. sea salt
--- freshly ground pepper
1 TBSP. honey

Steps:

Mince the garlic and place it on a cutting board. Sprinkle the salt over it and using a flexible knife mash them together to create a paste. Put the paste in a small glass bowl. Add the rest of the ingredients for the marinade and stir well to combine.
Place the trimmed steak in a shallow dish and spoon the marinade over it. Turn to coat the other side as well. Cover with a plastic wrap and refrigerate for at least 3 hours, turning the steak a couple of times to ensure an even distribution of the marinade.
Remove the steak from the refrigerator and let it stand at room temperature for 20 minutes. Prepare the grill and, when ready, grill the steak over medium-high, direct heat, for about 4-5 minutes. Using tongs, turn the steak once and cook for 3-4 more minutes or so, depending on how you like the steak done. Place the steak on a cutting board, cover loosely with foil, and let it stand for 4 minutes. Slice into thin strips.
Prepare the dressing by placing all the ingredients in a jar and shaking it well.
Arrange the greens in a platter and top them with the steak, the peaches and the goat cheese. Drizzle with the dressing, mix lightly, scatter the pistachios over it and serve.

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