Spinach Salad With Oranges And Warm Goat Cheese Recipes

SPINACH SALAD WITH ORANGES AND WARM GOAT CHEESE

Steps:

• Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve.
• Cut goat cheese into fourths and pat each portion between your hands to form a disk. Pat pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.
• Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended.
• Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.

SPINACH SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
• Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
• Serve immediately topped with goat cheese and walnuts.

SALAD WITH WARM GOAT CHEESE

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.

WARM SPINACH, MUSHROOM, AND GOAT CHEESE SALAD

Steps:

• Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
• Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.

SPINACH AND ORANGE SALAD

Steps:

• Wash spinach thoroughly and allow to dry (use a salad spinner, if you have one).
• Combine spinach, orange sections, and sliced onion in a large salad bowl, tossing well.
• Drizzle dressing over spinach mixture; toss gently.

SPINACH ORANGE SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces.
• Separate oranges into individual wedges. Cut each wedge into thirds.
• Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly.
• Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing.
• Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.

SPINACH AND MANDARIN ORANGE SALAD

Steps:

• Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour.
• Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
• Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.

ORANGE SPINACH SALAD

Steps:

• In a small heavy skillet, melt sugar over low heat. Add almonds and stir to coat. Cook and stir 3-5 minutes or until golden brown. Spread onto a greased sheet of foil; break apart if necessary., In a large bowl, combine the romaine, spinach, mushrooms, cheese, red onion, bacon and oranges. , For dressing, in a blender, combine the vinegar, sugar, onion, mustard and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. , Pour dressing over salad and toss to coat. Sprinkle with sugared almonds. Serve immediately.

SPINACH SALAD WITH GOAT CHEESE AND BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.

GOAT CHEESE AND SPINACH SALAD WITH WARM VINAIGRETTE

Steps:

• Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold); pull off the skin that encircles the cheese.
• With a sharp knife, cut the Bucheron into 6 thin slices and place on a large plate.
• Cover with plastic wrap and let stand at room temperature until ready to assemble the salad. (If the edges crumble a bit, don't worry--put the crumbled cheese aside with the slices.).
• Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
• Drain in a colander and dry thoroughly with paper towels.
• Tear the leaves into pieces and set aside in a salad bowl.
• Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
• When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette--enough to barely coat the leaves.
• Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
• In a small saucepan, warm the remaining vinaigrette over moderate heat.
• As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
• Serve immediately.