Hazelnut Crusted Goat Cheese Salad Recipes

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CRUSTED GOAT CHEESE SALAD



Crusted Goat Cheese Salad image

This simple goat cheese salad stars a round of goat cheese, breaded and fried to a golden brown, then nested on some dressed greens. Pretty, creamy, tangy and crunchy.

Provided by Cheryl

Categories     Appetizer     Salad

Time 25m

Number Of Ingredients 13

4 slices of goat cheese (1/2-3/4 inches each) ( total 200-250g)
2 tablespoon flour
1 egg, beaten with 1 tbsp milk
1/4 cup panko or regular bread crumbs
2 tablespoon olive oil
4 cup spring or mesclun salad mix
Garnish options: thinly sliced sun dried tomatoes, toasted chopped nuts, dried cranberries, julienne beets or carrots
1 shallot, minced (optional)
1 1/2 tablespoon red wine vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

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.

Nutrition Facts : Calories 366 kcal, Carbohydrate 7 g, Protein 12 g, Fat 32 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 64 mg, Sodium 536 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BAKED GOAT'S CHEESE WITH HAZELNUT CRUST & BALSAMIC ONIONS



Baked goat's cheese with hazelnut crust & balsamic onions image

This simple breaded cheese can be made ahead and frozen, ready to use as a starter for a dinner party with friends

Provided by Good Food team

Categories     Dinner, Starter

Time 55m

Number Of Ingredients 9

3 x 100g goat's cheese (we used Capricorn)
50g hazelnuts , chopped
25g breadcrumbs
2 eggs , beaten
red chicory leaves, rocket and watercress , to serve
3 tbsp olive oil
3 red onions , halved and thinly sliced
4 tbsp balsamic vinegar
4 tbsp mild-flavoured clear honey

Steps:

  • Halve the goat's cheeses horizontally and mix the nuts with the crumbs. Coat the cheese in the egg, then the nut mixture. Mark the cut side of the cheese with a large piece of nut to show which side up it should be.
  • For the onions, heat the oil in a non-stick pan, then add the onions. Stir well and cook for 10 mins until softened and starting to turn golden. Tip in the balsamic vinegar and honey, season and stir over the heat until syrupy. If freezing, open-freeze the cheeses until solid, then wrap individually with cling film and foil. Pack the onions into a freezer bag once cool. To defrost, thaw the onions and warm gently in a pan.
  • To cook and serve, heat oven to 200C/180C fan/gas 6. Place the cheese on a sheet of baking parchment on a baking tray and bake for 20 mins. If you're baking from frozen, add another 5 mins.
  • Arrange the salad leaves on plates and spoon the onions on top. Add the goat's cheese, drizzle with any juice from the onions and serve immediately.

Nutrition Facts : Calories 366 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1.05 milligram of sodium

PECAN CRUSTED GOAT CHEESE SALAD



Pecan Crusted Goat Cheese Salad image

Simple, healthy and delicious! Warm, creamy goat cheese is enveloped in a crispy pecan crust and topped with a simple mustard vinaigrette tossed with fresh spring greens. This salad is summer on a plate and it will quickly become one of your favorites!

Provided by Kylie

Categories     Main Dish

Time 20m

Number Of Ingredients 18

10.5 oz. log plain goat cheese
1 egg
4 oz. pecans (about 1 cup)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
Kosher salt
fresh cracked pepper
16 oz. spring greens or your fave lettuce combo
4 medium beets, roasted peeled and cut in wedges
1/2 cup diced red onion
1 cup olive oil
2/3 cup white balsamic vinegar
1 tablespoon Dijon (or whole grain) mustard
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Kosher salt
fresh cracked pepper

Steps:

  • Preheat oven to 400 degrees.
  • Slice goat cheese into 8 equal pieces. I like to cut the log in half, then cut each half in half, and so on until I have 8 slices.
  • Add pecans, garlic powder, onion powder, oregano and a large pinch of salt and pepper to a food processor. Pulse until pecans are well minced and everything is combined. Transfer to a shallow bowl.
  • Beat egg in a shallow bowl.
  • Use hands to form slices of goat cheese into uniformly round pucks.
  • Dip a slice into the egg mixture, allowing the excess to drip off.
  • Then place it in the pecan mixture and use your other hand to move the slice around in the pecans, covering the entire surface with pecans. Gently push the pecans into the surface of the goat cheese. Place on a parchment lined baking sheet. Repeat with remaining goat cheese slices.
  • Bake for 8-10 minutes or until the pecans turn dark golden brown but do not burn. Check on them around the 6 minute mark to make sure the pecans aren't getting too brown.
  • In a mason jar combine all dressing ingredients and shake vigorously until emulsified.
  • Assemble each salad with a bed of lettuce, a handful of roasted beets, a sprinkle of diced onion.
  • Place 1-2 goat cheese rounds on each salad.
  • Pour dressing over the salad and enjoy!

Nutrition Facts : Calories 524 calories, Sugar 6 g, Sodium 228.6 mg, Fat 50.1 g, SaturatedFat 12.7 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 4.3 g, Protein 11.9 g, Cholesterol 41.1 mg

HAZELNUT-CRUSTED GOAT CHEESE NIBBLERS



Hazelnut-Crusted Goat Cheese Nibblers image

Make and share this Hazelnut-Crusted Goat Cheese Nibblers recipe from Food.com.

Provided by Boomette

Categories     Cheese

Time 9m

Yield 12 serving(s)

Number Of Ingredients 6

2 tablespoons vegetable oil
flour
8 ounces goat cheese, sliced into 1/2 inch rounds
2 eggs, beaten
1 cup hazelnuts, finely ground
1/2 cup mayonnaise (optional)

Steps:

  • Heat vegetable oil in a large skillet over medium-high heat. Working in batches, dredge each goat cheese slice in flour, dip into the egg and then coat with hazelnuts.
  • Fry cheese slices in hot oil for 1 minute per side or until golden brown.
  • Drain on paper towels and serve warm. You can dip the goat cheese nibblers in mayonnaise if you want.

NORTH FORK HARVEST SALAD



North Fork Harvest Salad image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 26

2 firm Comice pears, cored
2 tablespoons butter
2 tablespoons honey
1 cup diced pumpkin (1/2-inch dice)
1/2 teaspoon minced fresh ginger
2 teaspoons minced shallots
1 teaspoon Dijon mustard
1 teaspoon dry mustard
1 tablespoon honey
2 teaspoons fresh lemon juice
3 tablespoons peanut oil
3 tablespoons fresh orange juice
Sea salt and freshly ground black pepper
4 Long Island duck breasts, skin on
3 sprigs fresh thyme, leaves picked
Sea salt and fresh ground black pepper
3 tablespoons olive oil
2 eggs
1/4 cup bread crumbs
1/4 cup crushed hazelnuts
1 teaspoon crushed red pepper
1 tablespoon chopped fresh herbs (such as parsley, thyme, chives, and chervil)
Kosher salt and freshly ground black pepper
1 (8-inch log, about 11 ounces) fresh goat cheese, at room temperature, cut into 4 (2-inch) wide rounds
1/4 cup olive oil
1/2 pound young mustard greens or other spicy salad greens

Steps:

  • To caramelize the pears: Cut each pear into 8 wedges. Melt the butter with the honey in a large skillet over medium-high heat. Add the pears, reduce the heat to medium and cook until they are golden and caramelized on 1 side. Turn the pears and cook until browned and tender, about 5 minutes more. Transfer the pears to a platter to cool.
  • To make the vinaigrette: Place the pumpkin in a saucepan. Add 2 inches of water. Cover and simmer over medium-high heat until the pumpkin is tender, about 12 minutes.
  • Transfer the pumpkin to a blender. Add the ginger and shallots and puree, then add the Dijon and dried mustard. With the blender on, add the honey, then the lemon juice, oil, and orange juice. Season with the salt and pepper.
  • To cook the duck: Preheat the oven to 450 degrees F.
  • Trim any excess fat from the duck breasts. Using a paring knife, score the skin in a diamond pattern being careful not to pierce the flesh. Rub the thyme leaves into the skin and flesh of the duck breasts, then season both sides with salt and freshly ground black pepper.
  • Heat a large ovenproof skillet over medium-high heat. Add the oil and then the duck breasts skin-side down. Cook, browning the skin and melting the under layer of fat for about 5 minutes. Drain the fat from the skillet then transfer the skillet to the oven. Roast for 18 to 22 minutes for medium rare. Remove the duck from the oven and rest it for 7 to 8 minutes before slicing. Turn the oven off.
  • To prepare the goat cheese: Beat the eggs in a shallow bowl. Combine the bread crumbs, hazelnuts, red pepper, herbs, salt and pepper in a shallow bowl. Dip the cheese rounds in the egg then gently coat with the bread crumb mixture.
  • Heat the olive oil in a medium skillet over medium heat. Fry the cheese until golden, about 1 minute per side. Transfer the goat cheese to a baking sheet and hold in the oven (it will still be warm) until ready to serve.
  • To assemble the salad: Dress the mustard greens with pumpkin vinaigrette and season with salt and pepper. Slice the duck. Put the greens on large plates. Arrange 4 pears on each plate. Top each salad with goat cheese and sliced duck. Season the salads with a bit more salt and pepper and serve accompanied by additional dressing, if desired.

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