Mixed Green Salad With Macadamia Encrusted Goat Cheese 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

GREEN SALAD WITH BAKED GOAT CHEESE



Green Salad with Baked Goat Cheese image

I combined my favorite parts of a variety of salads to create this masterpiece. The warm baked cheese and crunchy croutons are wonderful complements to the crisp salad greens.-Deb Morris, Wevertown, New York

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 log (4 ounces) fresh goat cheese
1 tablespoon olive oil
1/4 cup seasoned bread crumbs
1 package (5 ounces) spring mix salad greens
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
4 bacon strips, cooked and crumbled
1/2 cup Caesar salad croutons
Salad dressing of your choice

Steps:

  • Preheat oven to 350°. Cut goat cheese into eight slices; brush both sides with olive oil and coat with bread crumbs. Place on an ungreased baking sheet. Bake until cheese is bubbly, 5-6 minutes., In a large bowl, combine salad greens, cranberries, walnuts and bacon; transfer to a platter. Top with cheese and croutons. Serve with dressing of your choice.,

Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

MIXED GREENS WITH GOAT CHEESE



Mixed Greens with Goat Cheese image

Goat cheese also comes flavored with mixed herbs. You can find goat cheese in the specialty cheese section of your local grocery store.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1/2 cup all-purpose flour
1 cup sliced almonds
1 egg
1 tablespoon water
2 logs (4 ounces each) fresh goat cheese
1 package (10 ounces) Italian-blend salad greens
1/3 cup balsamic vinaigrette

Steps:

  • Place flour and almonds in separate shallow bowls. In another shallow bowl, beat egg and water. Cut each cheese log into six slices; roll in flour, then dip into egg mixture. Roll in almonds, pressing gently into cheese. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. , Divide salad greens among six plates; top each with two warm cheese slices. Drizzle with vinaigrette.

Nutrition Facts : Calories 210 calories, Fat 11g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 128mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.

MACADAMIA NUT-CRUSTED GOAT CHEESE



Macadamia Nut-Crusted Goat Cheese image

Provided by Sandra Lee

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 10

1/2 cup olive oil
1/2 teaspoon crushed red pepper flakes
2 teaspoons chopped garlic
2 tablespoons butter
1/2 cup macadamia nuts, chopped
1/2 cup panko breadcrumbs
1/2 teaspoon ground white pepper
Salt
2 (8-ounce) logs goat cheese
1 (5 1/4-ounce) box Melba toasts

Steps:

  • Heat the olive oil in a small pot over medium-low heat until the oil is hot but not over 230 degrees F. Remove from the heat. Add the red pepper flakes and garlic and set aside to cool and let the flavors infuse into the oil. Reserve 2 tablespoons for coating the Melba toasts and the remaining for the Roasted Parsnip Medley recipe.
  • Melt the butter in a large skillet over medium-low heat. Add the macadamia nuts, panko, white pepper, and a generous pinch of salt. Let cook until the nuts and breadcrumbs have absorbed all the butter and are lightly toasted, 4 to 5 minutes, stirring frequently. Transfer to a baking sheet and let cool. Once cool, roll the goat cheese logs in the mixture, making sure they are completely coated. Place on a serving platter.
  • Add the Melba toasts to a large bowl. Drizzle the reserved 2 tablespoons garlic-pepper oil and toss so all the toasts are coated with the oil. Serve on the side with the goat cheese logs.

MIXED GREEN SALAD WITH MACADAMIA ENCRUSTED GOAT CHEESE



MIXED GREEN SALAD WITH MACADAMIA ENCRUSTED GOAT CHEESE image

Categories     Lettuce

Yield 6

Number Of Ingredients 17

Estimated Times
Preparation Time: 10 mins
Cooking Time: 5 mins
Servings: 6
2 - 3 1/2 oz. logs fresh goat cheese, chilled
1/2 C macadamia nuts, chopped
8 C mixed baby greens
1 avocado, peeled, cut into thin wedges
8 T olive oil
3 T balsamic vinegar
Sliced strawberries (opt.)
Cut goat cheese into 6 rounds. Place nuts in shallow bowl. Press cheese into nuts, turning to coat. Reserve remaining nuts. Cover cheese; chill.
Mound greens in large bowl.
Arrange avocado on top.
Whisk 6 T olive oil and vinegar in small bowl to blend. Season dressing to taste with salt and pepper.
Heat 2 T oil in heavy large skillet over medium heat. Add cheese rounds. Saute until just warmed through but still holding shape, about 1 minute per side.
Arrange cheese rounds on top of salad. Drizzle dressing over; sprinkle with reserved macadamia nuts and serve.

Steps:

  • see above

SESAME-THYME CRUSTED GOAT CHEESE WITH ARUGULA SALAD WITH WARM SHIITAKE-TOMATO VINAIGRETTE



Sesame-Thyme Crusted Goat Cheese with Arugula Salad with Warm Shiitake-Tomato Vinaigrette image

Provided by Ming Tsai

Time 25m

Yield 4 servings

Number Of Ingredients 15

1/2 cup sesame seeds
1 tablespoon fresh thyme, minced, save some sprigs for garnish
1 teaspoon coarse cracked black pepper
1 log goat cheese, cut into 1/2-inch slices
1 pound arugula, prepped
2 tablespoons pommery mustard (whole grain)
3 tablespoons red wine vinegar
2/3 cup extra virgin olive oil
2 shallots, minced
2 cups sliced shiitake mushrooms
1 cup ripe tomatoes (yellow and red),1/2-inch dice
1 crusty loaf sour dough bread, cut into 1-inch slices
1 head garlic
Salt and black pepper, to taste
Olive oil, to cook

Steps:

  • On a plate, mix together the sesame seeds, thyme and coarse black pepper. Dip the cheese slices on one side only. In a very hot non-stick pan coated lightly with olive oil, pan sear the crusted side only until golden brown. Meanwhile, whisk together the mustard, vinegar and extra virgin olive oil. Season and check for flavor. In a hot saute pan coated lightly with olive oil, saute the shallots and shiitakes until soft, about 3 minutes. Add the tomatoes and deglaze with the vinaigrette. Check for seasoning. In a large bowl, toss the arugula with half of the vinaigrette and check for flavor. Add more vinaigrette if needed. Also, slice the head garlic in half and lightly rub the bread with the garlic and grill until golden brown.

SALAD WITH MACADAMIAS AND GOAT CHEESE



Salad with Macadamias and Goat Cheese image

Categories     Salad     Leafy Green     Goat Cheese     Macadamia Nut     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

2 3 1/2-ounce logs soft fresh goat cheese (such as Montrachet), chilled
1/2 cup chopped macadamia nuts
8 cups mixed baby greens
1 avocado, peeled, halved, pitted, cut into thin wedges
8 tablespoons olive oil
3 tablespoons balsamic vinegar

Steps:

  • Cut each goat cheese log crosswise into 6 rounds. Place nuts in a shallow bowl. Press cheese rounds into nuts, turning to coat. Arrange cheese rounds on plate; reserve any remaining nuts. Cover cheese; chill.
  • Mound greens in large salad bowl. Arrange avocado wedges atop greens. Whisk 6 tablespoons live oil and vinegar in small bowl to blend. Season dressing to taste with salt and pepper.
  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add cheese rounds; sauté until just warmed through but still holding shape, about 1 minute per side. Arrange cheese rounds on top of salad. Drizzle dressing over; sprinkle with reserved macadamia nuts and serve.

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