Salad With Walnut Vinaigrette And Warm Chevre Recipes

CANDIED WALNUT SALAD WITH WALNUT VINAIGRETTE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
• Melt butter in a small saucepan over medium heat. Stir in brown sugar, and cook until the sugar has melted and turned deep brown - but not burnt, 5 to 8 minutes.
• Once the sugar has browned, stir in walnut halves until coated with caramelized sugar. Spread out onto prepared baking sheet, and place into preheated oven. Cook until the center of the walnuts have just turned a light golden brown, about 5 minutes. Once done, remove from the oven and allow to cool until warm or room temperature.
• Whisk the vinegar together with the chives, parsley, dill, and chervil. Whisk in walnut and peanut oils until well combined.
• To serve, toss the arugula with enough dressing to moisten in a large bowl. Season to taste with salt and pepper. Place onto salad plates and garnish with candied walnuts.

SALAD WITH WALNUT VINAIGRETTE AND WARM CHEVRE

Steps:

• For the vinaigrette:
• Combine the vinegar, mustard and honey in a small mixing bowl; whisk to combine thoroughly.
• Add the oils in a slow, steady stream, whisking continuously, until the vinaigrette is creamy and emulsified.
• Add the parsley and season to taste with salt and pepper; set aside until needed.
• For the Chevre:.
• Preheat oven to 400 degrees Farenheit.
• Finely chop parsley, chives and walnuts.
• Season chevre lightly with salt and pepper.
• Spread parsley/chive/walnut mixture on a plate and roll chevre in it, pressing down lightly to coat it completely.
• Wrap in plastic wrap and refrigerate at least 10 minutes.
• Slice chevre into 6 evenly sliced rounds and place on a parchment-lined baking sheet and place in oven until cheese is heated through -- about 5 minutes.
• For the salad:.
• Combine the salad greens, onion, walnuts and berries and toss gently to mix.
• Add just enough dressing to lightly coat each leaf.
• Season to taste with salt and pepper.
• Mound salad on plates and place one or two rounds of warm chevre on top of each salad and serve immediately.

CHILE CRUSTED WARM GOAT CHEESE SALAD WITH HOT CANDIED WALNUTS AND BALSAMIC VINAIGRETTE

Steps:

• Crust the cheese with the chile, nuts, and bread crumbs and a little salt. Heat 1 tablespoon olive oil in a nonstick pan (large enough to fit all 4 disks comfortably) on medium heat. Place the crusted cheese in the pan. Heat for 45 seconds, turn with a spatula, and heat for another 45 seconds.
• On each of 4 plates, place a round of crusted goat cheese. Drizzle with Balsamic Vinaigrette and sprinkle with the Hot Candied Walnuts.
• Combine all ingredients and season with salt and pepper.
• In a large saute pan on medium heat, place all ingredients. Keep the pan moving until the sugar melts and the ingredients are all melted together. (Be very cautious, can burn easily). Pour mixture onto a greased sheet pan. Leave out to cool. When cool, chop into small pieces. Set aside until needed.

CHERRY FARRO SALAD WITH SWEET VINAIGRETTE

Steps:

• Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until dressing is smooth.
• Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.
• Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove saucepan from heat, cover with a lid, and let sit until all the liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl and cool to room temperature, about 30 minutes more.
• Mix walnuts, green apples, dried cherries, and parsley into farro. Drizzle dressing over farro mixture and toss to coat; refrigerate until chilled, at least 30 minutes.

SALADE AU CHEVRE (GOAT CHEESE SALAD)

Steps:

• Preheat broiler to hot. Put walnuts in a bowl and cover with boiling water. Let stand 1 minute, drain and shake dry. Toast under broiler 3-4 minutes until golden (watch carefully so they don't burn). Sprinkle with sea salt, toss and cool.
• Put the baguette slices under broiler and toast one side until lightly golden. Remove and rub toasted side with cut garlic. Allow to cool a few minutes and turn over and place chevre slices on untoasted side. Broil 2 minutes, or until chevre browns slightly.
• For the dressing, mix oils, vinegar and garlic together and season with salt and pepper.
• Toss the mesclun, onion, and toasted walnuts together. Place on a large platter and top with chevre croutons. Drizzle with the dressing. Serve while croutons are still warm.

WALDORF SALAD WITH WALNUT OIL VINAIGRETTE

Steps:

• Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.

SALADE AU CHEVRE CHAUD (SALAD WITH WARM GOAT CHEESE)

Steps:

• Preheat oven to 425 degrees.
• Place the croutons on a baking sheet and top the rounds of cheese. Sprinkle with thyme and rosemary.
• Make the vinaigrette. Mix together the vinegar, lemon juice, mustard, garlic, and tarragon. Whisk in the yogurt and oil and add salt and pepper.
• Shortly before serving the salad, place the cheese-topped croutons in the oven and bake for 6-8 minutes or until the cheese is bubbling.
• Toss the lettuce, chervil, and red pepper together with the dressing and distribute among salad plates.
• Top the salads with the hot cheese croutons, garnish with radishes and serve at once.