Warm Goat Cheese And Pear Salad With Walnuts Recipes

SALAD WITH WARM GOAT CHEESE

Salad with Warm Goat Cheese image

Provided by Ina Garten

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

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.

GOAT'S CHEESE WITH PEAR AND WALNUT SALAD

Goat's Cheese With Pear and Walnut Salad image

Make and share this Goat's Cheese With Pear and Walnut Salad recipe from Food.com.

Provided by Sageca

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

lettuce leaf, torn into pieces
8 ounces goat cheese, split into 4 discs
4 ripe pears, cored and chunked
4 ounces walnuts, chopped
1 bunch watercress, trimmed
4 tablespoons lemon juice
6 tablespoons olive oil

Steps:

Arrange the lettuce on 4 plates and top with the goat's cheese.
Mix together the pears, walnuts and watercress.
Blend the lemon juice and oil together, then toss into the salad ingredients.
Serve on top of the cheese.

Nutrition Facts : Calories 671.6, Fat 55.9, SaturatedFat 16.2, Cholesterol 44.8, Sodium 297.4, Carbohydrate 32.4, Fiber 7.1, Sugar 18.8, Protein 17.4

FRESH GOAT CHEESE, PEARS AND CANDIED WALNUTS WITH LAVENDER HONEY

Fresh Goat Cheese, Pears and Candied Walnuts with Lavender Honey image

Provided by Food Network

Categories appetizer

Time 10m

Yield 12 servings

Number Of Ingredients 4

Ingredients

12 small rounds fresh goat cheese (about 1 ounce each)
3/4 cup lavender honey (or use regular honey)
1/2 cup candied walnuts
3 fresh pears, preferably Bosc, cored and cut into 1/8-inch thick slices

Steps:

Place 2 goat cheese rounds on each plate. Pour 1 tablespoon of the honey over each round. Scatter 5 or 6 nuts over and around the cheese, and arrange several pear slices around each plate.

WARM GOAT CHEESE SALAD WITH PEARS AND WALNUTS

Warm Goat Cheese Salad with Pears and Walnuts image

Categories Salad Sauté Vegetarian Goat Cheese Pear Walnut Chill Endive Lettuce Bon Appétit

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 1/4 cup fresh white breadcrumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried
11 ounces soft fresh goat cheese(such as Montrachet), cut into 8 rounds
1 egg, beaten to blend
2 tablespoons plus 3/4 teaspoon white wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 3 tablespoons walnut oil
8 cups mixed baby greens
2 heads Belgian endive, cut crosswise into 1/2-inch pieces
2 large ripe pears, peeled, cored, cut into 1/4-inch-thick slices
1/3 cup chopped walnuts

Steps:

Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)
Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine mixed greens, Belgian endive and pears in large bowl.
Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.
Toss salad with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.

WARM GOAT CHEESE SALAD WITH PEAR

Warm Goat Cheese Salad With Pear image

I found this recipe in a book called Cook This Not That. It is supposed to be a lower calorie version of California Pizza Kitchen Field Greens Salad

Provided by Cook4_6

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 ounces goat cheese (log)
1 cup breadcrumbs
1 teaspoon thyme, dried (or Italian seasonings)
salt
pepper
1 egg, lightly beaten
1/4 cup walnuts
16 cups mixed salad greens (or arugula)
1/4 cup balsamic vinaigrette (or to taste)
1 pear, peeled, cored and sliced

Steps:

Slice the goat cheese into four 1/2" disks. If the cheese crumbles, use your hands to form it back into a disk. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.
Dip the goat cheese into the egg, then into the crumb mixture, turning to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up.
Preheat oven to 450 degrees. Place the goat cheese on a baking sheet coated with cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.
Toss the lettuce with the vinaigrette and pear. Divide between 4 plates. Top with walnuts and goat cheese.

Nutrition Facts : Calories 300.2, Fat 15.9, SaturatedFat 7, Cholesterol 75.3, Sodium 361.7, Carbohydrate 27.7, Fiber 3, Sugar 6.8, Protein 12.6

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