Mixed Green Salad With Chicken Green Beans Goat Cheese And Warm Bacon Dressing Recipes

CRUNCHY GREEN SALAD WITH GOAT CHEESE AND WARM BACON VINAIGRETTE

Steps:

• Put potatoes in a saucepan and cover with cold water. Cover the pan and bring to a boil over high heat. Uncover and boil until the potatoes are tender, between 12 to 15 minutes.
• While the potatoes are cooking, make the dressing. In a skillet, saute the bacon over a medium-high heat until most of the fat has been rendered and the bacon is golden and beginning to crisp, about 5 minutes. Turn off the heat and pour off the fat into a glass-measuring cup. Remove the bacon from the pan and let drain on paper towels. In the skillet, with its thin coat of bacon fat, add the garlic and shallots and cook over medium heat, stirring, until softened, about 5 minutes. Add the brown sugar and cook, stirring, until dissolved. Scrape the mixture into a blender or food processor and add the balsamic vinegar, extra-virgin olive oil, and orange juice. Add 1/4 cup of the bacon fat and process, pulsing, until, just until smooth. Season to taste with salt and pepper. Slice the warm potatoes 1/4 inch thick and combine with half of the warm vinaigrette (reheat the vinaigrette in the microwave if necessary) and half of the bacon pieces. Divide in roomy serving bowls. In a large bowl, combine the lettuces, chives, tomato, cucumbers, and celery. Toss with the remaining vinaigrette and divide on top of the potatoes in the serving bowls. Sprinkle the crumbled goat cheese and reserve bacon pieces over the salads, place 3 or 4 croutons on each, and serve.
• For the croutons, preheat to 350 degrees. Arrange the bread slices on a baking sheet and brush the tops with garlic oil. Bake 10 to 12 minutes, until golden. Remove from the oven and immediately sprinkle with cheese (if using) and pepper. Cover with foil to keep warm.

GREEN BEANS WITH WARM BACON DRESSING

Steps:

• Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain. Pat dry. Place the beans in a large bowl.
• Cook the bacon in a skillet, and transfer to drain, reserving the drippings in the skillet. Add the shallots and garlic to the drippings. Saute over medium, 1 minute or just until soft. Add the vinegar, Dijon and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Remove from the heat and slowly whisk in the olive oil.
• Toss the beans with the warm dressing. Season with salt. Arrange on a serving platter. Sprinkle with the reserved bacon, goat cheese and dried cranberries. Serve immediately.

CHICKEN, GREEN BEAN AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 450°F. Arrange chicken breasts in single layer in jelly roll pans or baking pans. Brush both sides with soy sauce and olive oil. Sprinkle both sides with pepper. Arrange skin side up. Roast until just cooked through, about 20 minutes. Cool slightly. Skin and bone chicken; reserve drippings in pans. Cut chicken into 1/2-inch-wide strips. Return to pans and turn to coat with drippings. Cool. Transfer chicken meat and drippings to large bowl. Set aside.
• Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and refrigerate.)
• Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots and 2 tablespoons thyme. (Can be prepared 1 day ahead. Store dressing at room temperature.)
• Add beans, dressing and walnuts to chicken and toss to coat. Season with salt and pepper. Line platter with kale. Top with salad. Sprinkle with cheese and additional thyme and serve.