APPLE AND GOAT CHEESE SALAD
This goat cheese salad is a light and delicious side dish for almost any meal. The sweetness of the apples, raisins and grapes combines well with the tart goat cheese and dressing. Radelle Knappenberger of Oviedo, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the greens, apples, raisins and grapes. In a small bowl, whisk the oil, vinegar, honey, lemon juice and garlic. Pour over salad and toss to coat. Sprinkle with walnuts and goat cheese.
Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
WARM APPLE AND GOAT CHEESE SALAD
Make and share this Warm Apple and Goat Cheese Salad recipe from Food.com.
Provided by Sharon123
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Using a glass jar with a tight lid, combine the vinegar, mustard, garlic, salt, and pepper, and shake well to blend.
- Add the oil and parsley and shake.
- On 4 plates, arrange the endive leaves like spokes around each plate.
- Arrange the watercress or spinach in the center.
- Preheat the broiler, and arrange the sliced apples slightly overlapping in 4 fan shapes, place in broiler pan.
- Cut the cheese into 4 slices and top each apple fan with slices of cheese.
- Broil until golden for approximately 5 minutes.
- Using a spatula, carefully place the apple slices and cheese on top of the endive.
- Drizzle the dressing over the salads and sprinkle with walnuts.
- Enjoy!
Nutrition Facts : Calories 396.6, Fat 32.1, SaturatedFat 9, Cholesterol 22.4, Sodium 532.5, Carbohydrate 20, Fiber 13.4, Sugar 5.5, Protein 12.4
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.
CARAMELIZED ONION, APPLE AND GOAT CHEESE MELTS
Caramelizing onions can be a lesson in patience, but you need to cook these onions for only half the usual time, just enough to break them down and turn them a light golden brown. Once cooked, they make up the bulk of the filling for these sandwiches. Folding the warm onions into the goat cheese softens the cheese, helping it glide easily over the bread. The cheese helps bind everything together, so nothing slips out while the sandwich is toasting in the pan. You can use apples or pears here; either adds some fresh crunch. Seasoned with woody thyme and zippy kalamata olives, this sandwich makes a hearty lunch, or a light supper paired with soup or salad.
Provided by Jerrelle Guy
Categories brunch, dinner, lunch, sandwiches, vegetables, main course
Time 30m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet over medium. Add the onions and salt and cook, tossing frequently, until the onions turn creamy and golden, 15 to 18 minutes.
- Add thyme and red-pepper flakes and stir for another 30 to 45 seconds until fragrant. Transfer the onions to a small bowl and stir in the goat cheese and olives.
- Place 4 slices of bread on the counter and divide the onion mixture among them, spreading to the edges. Top with the apple or pear slices, then the remaining bread, pressing down gently to adhere.
- Wipe the same skillet down with a paper towel, then add 1 to 2 teaspoons olive oil (or more as needed to coat the bottom of the pan) and heat over medium. Working in batches, if needed, add the sandwiches and cook 1 to 2 minutes per side, pressing them gently to compress them as they cook, until the bread is toasted and deeply golden brown. If working in batches, add more olive oil as needed and cook remaining sandwiches. Slice and serve.
WARM GOAT CHEESE SALAD
From Southern Living. Haven't tried this yet but sounded good so posting for safekeeping. Let me know what you think.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine dressing ingredients and whisk well.
- Combine bread crumbs, parmesan, and sesame seeds.
- Cut each log of goat cheese into four slices. Dip each in egg and dredge in bread crumb mixture. Cover and chill two hours.
- Melt butter in skillet over medium high heat. Fry goat cheese in two batches for 1-2 minutes per side or until browned. Drain on paper towels.
- Toss salad with dressing. Top with olives and warm goat cheese.
Nutrition Facts : Calories 457.1, Fat 38.5, SaturatedFat 17.9, Cholesterol 96.5, Sodium 626.6, Carbohydrate 13.7, Fiber 1.1, Sugar 5.3, Protein 15.8
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