Tomato Salad With Crumbled Goat Cheese Pine Nuts Recipes

FRESH HEIRLOOM TOMATO SALAD

Steps:

• Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately.

TOMATO SALAD WITH GOAT CHEESE AND PINE NUTS

Steps:

• Arrange tomato slices on a large plate or platter.
• Top with crumbled goat cheese, olive oil, pine nuts and fresh herbs.
• Season with salt and pepper. Serve immediately.

ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL

Steps:

• In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
• In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
• Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.

ENSALADA DE SANDíA Y TOMATE (WATERMELON TOMATO SALAD WITH GOAT CHEESE AND CORN NUTS)

Steps:

• Whisk the honey, vinegar, and ½ teaspoon salt in a small bowl. While whisking, add the oil in a slow, steady stream until emulsified.
• Pulse the corn nuts in a food processor until finely chopped.
• Arrange the tomatoes in serving dishes in a single layer and sprinkle with ½ teaspoon salt. Top with the watermelon and onion and drizzle with the dressing. Crumble the goat cheese and pluck the tarragon leaves on top. Sprinkle on the corn nuts and serve immediately.

TOMATO AND GOAT'S CHEESE CRUMBLE

Steps:

• Pre-heat the oven to 375 F, 190 C/ gas mark 5.
• Roughly chop the tomatoes, leaving the cherry ones whole; heat 2 tablespoons oil in a pad, add the chopped tomatoes and seasoning and cook for 10 minutes (stirring occasionally) until softened; remove from the heat and stir in cherry tomatoes.
• Spoon half the tomato mix into an oven proof dish (1 litre/1 ¾ pints size) and crumble half of the goat's cheese on top; repeat the layers.
• Heat remaining olive oil in a frying pan and lightly fry the pine nuts and breadcrumbs; remove from the heat and stir in half the parmesan; scatter breadcrumb mix over the tomatoes and cheese, then top with the rest of the parmesan.
• Bake for 20-25 minutes, until golden.

TOMATO SALAD WITH CRUMBLED GOAT CHEESE & PINE NUTS

Steps:

• Dressing: combine the ingredients for the dressing and mix well.
• Salad: cut the tomatoes and place on a decorative plate. Cover with the onion and the chopped basil.
• Sprinkle with the toasted pine nuts.