Summer Salad With Goat Cheese Dutch Recipes

CORN SALAD WITH GOAT CHEESE

Steps:

• Soak 1 small sliced shallot in ice water. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and 3 tablespoons olive oil in a large bowl. Add the kernels from 4 ears of corn and season with salt; toss and let sit, 5 to 10 minutes. Drain the shallot and pat dry, then add to the corn along with 2 cups baby arugula and 1/4 cup sliced basil; toss. Season with salt and pepper and top with crumbled goat cheese.

SUMMER SALAD WITH GOAT CHEESE (DUTCH)

Steps:

• Cut the goat cheese into long slivers of about 1/3" wide.
• Peel the nectarines and divide them in segments.
• Heat a heavy skillet or stovetop grill pan. Thinly brush the nectarine segments with about 1 tbsp walnut oil. Grill them for a minute each side and take from the pan.
• Squeeze the half lemon over a small bowl, add honey, remaining walnut oil, fresh ground black pepper and salt to taste and whisk into a smooth dressing.
• Pour the dressing over the salad greens and goat cheese.
• Put the salad into four bowls and garnish with the grilled nectarine segments.
• Serve with a wholewheat baguette and a fruity wine such as Sangria if desired.

SUMMER RICE SALAD WITH GOAT CHEESE DRESSING

Steps:

• For Dressing: Combine corn oil, goat cheese, vinegar, oregano, cumin and cloves in large bowl and whisk until well blended. Set aside.
• For Salad: Bring 4 1/2 cups water to simmer in heavy large saucepan. Add rice and 1 teaspoon salt and stir to combine. Reduce heat to low, cover and cook until rice is cooked through, about 20 minutes. Remove from heat and let stand 5 minutes.
• Transfer rice to large bowl. Fluff with fork. Pour goat cheese dressing over hot rice and let cool, tossing occasionally. Mix in corn, red and green bell peppers, red and green onions and chives. Season to taste with salt and pepper. (Rice salad can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.)

SUMMER SALAD WITH GOAT CHEESE. RECIPE - (4.2/5)

Steps:

• In a large bowl combine the butter lettuce, basil, parsley, thyme, grilled corn, tomatoes, red pepper, berries, peach, jalapeño, chickpeas, and mixed nuts. In a small bowl or glass jar combine the olive oil, apple cider vinegar, honey, chipotle chili powder, garlic, lemon juice, salt and pepper. Whisk or shake until combined. Just before serving, pour the dressing over the salad and toss well. Add the avocado and goat cheese and gently toss once more. Serve.

CHOPPED SUMMER SALAD WITH BEETS AND GOAT CHEESE

Steps:

• In a large saucepan, combine the beets, sugar and 1 tablespoon vinegar and cover with salted water by 1 inch. Bring to a boil, lower the heat and simmer, covered, until very tender, about 45 minutes. Drain and place in a bowl in the refrigerator to cool. When cool, rub the skins off with your hands. Discard the skins. Slice the beets into 16 thin slices.
• In a small bowl, make a vinaigrette by whisking together the mustard and remaining 1 tablespoon vinegar. While whisking vigorously, slowly drizzle in the oil until incorporated. Season with salt and pepper.
• In a large bowl, toss together the radishes, tomatoes, onion, scallion and lettuce with the vinaigrette mixture and season with salt and pepper.
• Arrange 4 beet slices in the center of a plate and season with salt and pepper. Place 3 slices of goat cheese in the form of a triangle on top of the beets and top with 1/4 of the salad mixture. Repeat with the remaining ingredients and serve.