Mesclun And Cherry Salad With Warm Goat Cheese Recipes

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CRISP GOAT-CHEESE SALAD



Crisp Goat-Cheese Salad image

The goat-cheese discs can be prepared through step 2 up to a day ahead. Cover with plastic wrap, and keep in the refrigerator. Before cooking, brush disks with oil.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 9

1/2 cup olive oil, plus more for baking sheet
3 large red potatoes (about 1 pound)
1 large egg
Salt and pepper
1 1/2 cups plain breadcrumbs
1 twelve-ounce log fresh goat cheese
1 tablespoon white-wine vinegar
1 tablespoon grainy or Dijon mustard
8 ounces mesclun or mixed salad greens

Steps:

  • Heat the broiler. Brush a baking sheet with oil; set aside. Place potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20 to 25 minutes. Rinse potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
  • In a shallow bowl, whisk egg with 1/4 teaspoon each salt and pepper. Place breadcrumbs in another shallow bowl. Slice goat cheese into 8 rounds, and pat each into a disc about 1/2 inch thick. Dip disks in the egg and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
  • In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Set aside.
  • Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
  • Toss mesclun and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks.

MESCLUN SALAD WITH GOAT CHEESE, MAPLE-GLAZED PECANS AND MAPLE DIJON VINAIGRETTE



Mesclun Salad with Goat Cheese, Maple-Glazed Pecans and Maple Dijon Vinaigrette image

This is the perfect fall salad for entertaining. The dressing has that savory-sweet flavor combo that everyone loves.

Provided by Jennifer Segal, adapted from The Washington Post

Categories     Salads

Yield 6

Number Of Ingredients 13

1 cup (4 ounces) pecan halves
2 tablespoons real maple syrup
Pinch salt
1 small garlic clove, minced
1 tablespoon finely chopped shallots
¼ teaspoon salt
¼ teaspoon ground black pepper
1½ tablespoons real maple syrup
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
6 tablespoons vegetable oil
10 cups mesclun greens (or favorite mixed greens such as green or red leaf, boston, bibb, or romaine)
3 ounces goat cheese (or blue cheese), crumbled

Steps:

  • Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.
  • In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside.
  • Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately.

Nutrition Facts :

MESCLUN AND CHERRY SALAD WITH WARM GOAT CHEESE



Mesclun and Cherry Salad with Warm Goat Cheese image

Provided by Lori Longbotham

Categories     Appetizer     Bake     Vegetarian     High Fiber     Graduation     Father's Day     Goat Cheese     Cherry     Spring     Summer     Shower     Lettuce     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

2 tablespoons roasted almond oil or olive oil
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh tarragon
1 tablespoon fresh lemon juice
3/4 teaspoon finely grated lemon peel
3/4 cup sliced almonds (about 3 ounces)
1 large egg
1 tablespoon water
1 11-ounce log soft fresh goat cheese, cut crosswise into 6 rounds
6 cups (packed) mixed baby greens or baby spinach
1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)
1/2 cup 2x1/4-inch strips fresh fennel bulb

Steps:

  • Preheat oven to 400°F. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.
  • Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. DO AHEAD: Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.
  • Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.
  • Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.

SALAD WITH WARM GOAT CHEESE



Salad with Warm Goat Cheese image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

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.

ARUGULA, CHERRY AND GOAT CHEESE SALAD



Arugula, Cherry and Goat Cheese Salad image

This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you're not inclined to add fruits like blueberries and cranberries to salads, this combination could change your mind. Even sweet cherries have a tart edge to them, and the combination of their sweet/tart flavor and juicy but firm texture with the pungent arugula, creamy goat cheese and crunchy nuts works very well.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 5m

Yield 4 servings.

Number Of Ingredients 9

1 6-ounce bag baby arugula
16 cherries, halved and pitted
Scant 1/4 cup pistachios or almonds, (about 1 ounce), lightly toasted and chopped
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil
2 ounces goat cheese, crumbled

Steps:

  • Combine the arugula, cherries, half the nuts and the tarragon in a large bowl.
  • Whisk together the vinegars, salt and pepper and olive oil. Toss with the salad. Arrange on a platter, sprinkle the goat cheese and remaining pistachios over the top, and serve.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 262 milligrams, Sugar 6 grams

TOMATO SALAD WITH GOAT CHEESE



Tomato Salad With Goat Cheese image

Recipe from French Women Don't Get Fat. This is a really refreshing and surprisingly filling recipe which is perfect for the summer. I served it with fresh mussels in a white wine sauce and a crusty bread. Bon Apetit!

Provided by KellyMac6

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

mesclun or any mixed salad green, about 1 cup per person
4 large tomatoes, washed and sliced
8 ounces fresh goat cheese
salt and freshly ground pepper
4 tablespoons parsley, chopped at the last minute (or basil)
2 tablespoons minced shallots
1 teaspoon mustard
2 tablespoons vinegar
6 tablespoons olive oil

Steps:

  • Cover each plate with a layer of mesclun or mixed greens. Place sliced tomatoes on top. Salt generously.
  • Mix the dressing ingredients into an emulsion.
  • Crumble the goat cheese onto the tomato slices.
  • Season with salt and pepper to taste.
  • Pour dressing on top lightly and add the chopped parsley or basil.

WARM GOAT CHEESE SALAD



Warm Goat Cheese Salad image

Even simple mesclun greens deserve special attention: These get an easy Dijon-mustard vinaigrette and toasted baguette slices topped with melted goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

2 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
6 ounces (about 6 cups) mesclun greens, washed and spun dry
1 baguette, cut into 12 slices, each about 1/4 inch thick
8 ounces soft goat cheese, cut into 12 slices, each about 1/4 inch thick

Steps:

  • In a small bowl, whisk vinegar with mustard. Slowly add oil in a steady stream, whisking constantly. Season with salt and pepper. Place greens in a large bowl.
  • Meanwhile, heat broiler. Arrange baguette slices on a baking sheet; top each with a goat cheese round. Toast until bread is golden brown and cheese has started to melt, 2 to 3 minutes. Drizzle greens with vinaigrette; toss to combine. Divide among four plates. Place three toasts on each salad. Serve immediately.

SALADS WITH PISTACHIO-CRUSTED GOAT CHEESE



Salads with Pistachio-Crusted Goat Cheese image

Looking for something a little different for supper? "This vegetarian main-dish salad pairs walnuts, juicy oranges and tomatoes with warm, pistachio-crusted goat cheese medallions and a splash of vinaigrette," says Gloria. Serve with a crusty loaf of French bread. Gloria Bradley - Naperville, IL

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 cups torn mixed salad greens
2 medium oranges, peeled and segmented
1 cup cherry tomatoes
1/2 cup chopped walnuts, toasted
1/4 medium red onion, thinly sliced
2 tablespoons orange juice
1 tablespoon white wine vinegar
1 teaspoon grated orange zest
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
6 tablespoons walnut or olive oil, divided
1/3 cup pistachios
4-1/2 teaspoons seasoned bread crumbs
1 log (4 ounces) fresh goat cheese

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the orange juice, vinegar, orange zest, honey, salt, cumin and 5 tablespoons walnut oil. Pour over salad; toss to coat. Divide among four serving plates., Place pistachios in a food processor; cover and process until ground. Transfer to a small bowl; stir in bread crumbs. Cut goat cheese into four slices; brush slices with remaining oil. Coat in crumb mixture., In a small nonstick skillet coated with cooking spray, cook cheese slices over medium heat for 1-2 minutes on each side or until golden brown. Place on salads.

Nutrition Facts : Calories 424 calories, Fat 36g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 508mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 11g protein.

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