PEAR AND GOAT CHEESE SALAD
This pear and goat cheese salad is so warm and inviting. It has toasted candied walnuts and a balsamic vinaigrette to top it off. I love putting it over a bed of arugula or artisan lettuce!
Provided by Maggie
Categories Salad
Time 10m
Number Of Ingredients 13
Steps:
- Make homemade balsamic dressing by adding all the ingredients to a mason jar. Shake well to incorporate. If you have an immersion blender, blend ingredients together until creamy.
- To make the candied walnuts, combine all ingredients together in a small bowl. Stir until each walnut is coated. Place nut mixture on medium-low heat in a saute pan. Cook for 2 minutes, stirring frequently being careful not to burn. Remove from heat after 2 minutes and place aside to cool.
- Layer lettuce, sliced pears and crumbled goat cheese on a serving platter or in a large bowl. Top with cooled candied walnuts and dressing with balsamic dressing prior to serving.
Nutrition Facts : ServingSize 1 salad bowl, Calories 329 calories, Sugar 17.8 g, Sodium 27.2 mg, Fat 24.7 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 26.1 g, Fiber 4.6 g, Protein 4.2 g, Cholesterol 1.6 mg
WARM GOAT CHEESE SALAD WITH PEARS AND WALNUTS
Categories Salad Sauté Vegetarian Goat Cheese Pear Walnut Chill Endive Lettuce Bon Appétit
Yield Serves 4
Number Of Ingredients 11
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.
A RESTAURANT-WORTHY WARM GOAT CHEESE SALAD RECIPE
Can you believe that a salad with no meat and no cheese has more calories than a Wendy's Baconator and large fries? Nearly every restaurant...
Provided by David Zinczenko and Matt Goulding
Categories Lunch, Dinner
Number Of Ingredients 13
Steps:
- Slice the goat cheese into four 1⁄2" disks (a piece of unflavored dental floss makes this job easy). If the cheese crumbles, use your hands to form it back into disks. 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 and turn to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up. Preheat the oven to 450°F. Place the goat cheese on a baking sheet coated with non-stick 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 among 4 cold plates. Top with the walnuts and goat cheese.
Nutrition Facts : Calories 370
WARM GOAT CHEESE SALAD WITH PEAR
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
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
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.
GOAT CHEESE PEAR SALAD
Steps:
- Place the goat cheese, mesclun and pear in a large mixing bowl. Heat the oil and pancetta in a medium saute pan on high heat until the pancetta just starts to brown. Remove from heat. Add the garlic and quickly shake the pan until the garlic starts to brown. Add the tomato and parsley and combine well. Add the zin vinegar and season with salt and pepper. Return to high heat and boil. Pour the vinaigrette over the mesclun mixture and toss well. Sprinkle with pine nuts.
ROASTED-PEAR AND GOAT CHEESE SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. To make the vinaigrette, combine the vinegars with the salt and pepper in a salad bowl. Slowly whisk in the pumpkinseed oil and then the canola oil. Adjust the seasoning with additional salt and pepper to taste, and set aside.
- Place pears in a roasting pan that has been lightly sprayed with oil. Lightly spray the pears, and roast for 40 minutes, or until golden and nearly soft. Remove from the oven, and allow to cool slightly.
- To assemble the salad, place the pear quarters in the center of each of four plates. Toss the mesclun with the vinaigrette; then, add the goat cheese in small pinches and toss carefully. Surround the pears with the goat cheese salad. Sprinkle the toasted pumpkin seeds over the arrangement. Drizzle 1 tablespoon pumpkinseed oil over the pears, and serve.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 17 grams, Carbohydrate 32 grams, Fat 28 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 440 milligrams, Sugar 19 grams, TransFat 0 grams
PEAR AND GOAT CHEESE SALAD
Make and share this Pear and Goat Cheese Salad recipe from Food.com.
Provided by Shawna Laufer
Categories Pears
Time 8m
Yield 1 pear per serving, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop.
- Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside.
- Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half.
- Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce.
- Pour vinegar into a small bowl; add sugar, whisking until dissolved.
- Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.
Nutrition Facts : Calories 140.6, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.6, Sodium 46.2, Carbohydrate 20.4, Fiber 4.2, Sugar 12.9, Protein 2.7
WARM PEAR SALAD
Sauteed pears make this salad a satisfying start to a winter meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Cut pears lengthwise into quarters. Peel, core, and cut each quarter into approximately 1-inch chuncks; place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt, and pepper, and toss well.
- Place a medium skillet over medium-high heat. Add pears and onions, and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes.
- Transfer pears, onions, and any juices to a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar, and Worcestershire sauce, and toss together gently. Season to taste with salt and pepper, and serve warm.
WARM GOAT CHEESE SALAD
Even simple mesclun greens deserve special attention: These get an easy Dijon-mustard vinaigrette and toasted baguette slices topped with melted goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a small bowl, whisk vinegar with mustard. Slowly add oil in a steady stream, whisking constantly. Season with salt and pepper. Place greens in a large bowl.
- Meanwhile, heat broiler. Arrange baguette slices on a baking sheet; top each with a goat cheese round. Toast until bread is golden brown and cheese has started to melt, 2 to 3 minutes. Drizzle greens with vinaigrette; toss to combine. Divide among four plates. Place three toasts on each salad. Serve immediately.
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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