Grilled Romaine With Goat Cheese Dried Cranberries And Pecans Recipes

GRILLED ROMAINE WITH GOAT CHEESE, DRIED CRANBERRIES AND PECANS

Steps:

• Trim the leafy ends of the romaine and cut in half lengthwise.
• Using 2 tablespoons olive oil, drizzle both sides of each romaine half and sprinkle with salt and pepper.
• Grill lettuce over direct heat for 1-2 minutes per side, until lightly grill marked. Remove from grill and put onto serving plates or bowls.
• Mix balsamic vinegar with water in a microwaveable bowl and add dried cranberries. Microwave on high for 30 seconds and let stand for at least 10 minutes.
• Toast pecans carefully in a dry pan over low heat until golden brown and fragrant. Set aside.
• Add salt and pepper to plain breadcrumbs and spread on wax paper or a baking sheet.
• Heat 2 tablespoons olive oil in a nonstick pan until very hot.
• Dip each slice of goat cheese in beaten egg, coat with breadcrumbs and add to the hot oil. Fry until golden brown on both sides and remove from pan, placing 2 slices on each romaine half.
• Add the balsamic vinegar and cranberry mixture to the oil remaining in the pan and stir to combine and heat through. Pour mixture evenly over the 4 romaine halves. Top with toasted pecans and serve.

DELICIOUSLY SWEET SALAD WITH MAPLE, NUTS, SEEDS, BLUEBERRIES, AND GOAT CHEESE

Steps:

• Toss the romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta cheese, and goat cheese in a large bowl. Pour the vinegar, syrup, and grapeseed oil over the salad one at a time; toss until evenly coated. Season with salt.

BLUE CHEESE AND DRIED CRANBERRY TOSSED SALAD

Steps:

• Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.

GREAT GRILLED ROMAINE

Steps:

• Drizzle the romaine with olive oil. Place on a hot grill until lightly charred on the outside, turning occasionally.
• Meanwhile, whisk together the remaining ingredients.
• Remove the romaine from the grill to a serving platter. Cut in halves lengthwise to make 4 long pieces, then drizzle dressing over top. Serve immediately.

ROMAINE SALAD WITH PEAR, SMOKED BLUE CHEESE, AND CANDIED PECANS

Steps:

• Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
• Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
• Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.