Warm Spiced Goat Cheese And Cabbage Salad Recipes

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.

WARM CRISPY GOAT CHEESE CANAPES SALAD

Steps:

• Place the bread crumbs in a pie plate or shallow bowl. Place the goat cheese on a 20-inch long piece of wax paper. Slice the cheese into 1/2-inch-thick rounds. Dip each goat cheese slice in bread crumbs to coat all sides. Place the rounds on a baking sheet or plate, cover with plastic wrap, and refrigerate until ready to cook up to 2 hours.
• Heat 2 tablespoons olive oil in a heavy, flat-bottomed nonstick skillet on medium heat. Add the goat cheese slices in a single layer and saute until golden on both sides, turning once, about 1 1/2 minutes per side. Remove to a platter and saute the remaining slices, wiping out the pan to remove browned bits and adding more oil as necessary.
• In a large mixing bowl combine the Dijon mustard and balsamic vinegar. Gradually whisk in the olive oil in a thin stream. Add salt and pepper to taste. Stir in the Parsley and tarragon. Pour desired amount of dressing over mesculun greens. Add fleur de sel, if desired. Place sauteed goat cheese slices on top of salad. Serve warm.

WARM CABBAGE SALAD

Steps:

• In a large frying pan over medium heat, warm the olive oil.
• Add the shallots and saute', stirring occasionally, until soft, about 10 minutes.
• Add the cabbages and caraway seeds, cover and partially cook, stirring often, until the cabbages just begin to soften, about 10 minutes.
• Add the apples and vinegar and stir together.
• Continue to cook, stirring occasionally until the apples are warm, 1 to 2 minutes.
• Season with salt and pepper.
• Stir in the parsley and transfer to a warmed serving dish.
• Serve immediately.

WARM GOAT CHEESE SALAD

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 SPICED GOAT CHEESE AND CABBAGE SALAD

Steps:

• Cream the goat cheese, thyme and pepper; set aside.
• In a deep skillet or Dutch oven over medium heat, cook bacon, onion and caraway seeds until bacon is crisp and onion is softened, stirring often.
• Add cabbage, walnuts, vinegar, brown sugar and salt and pepper to taste; braise, covered, over moderately low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes.
• While cabbage is braising, cut bread into 1/2" thick slices and toast on baking sheet in the middle of a preheated 350° oven for 6 minutes.
• Put goat cheese mixture in pastry bag and pipe onto the toasted rounds; bake in same 350° oven until golden, 5-7 minutes.
• Divide cooled cabbage salad and toasts between 4 plates and serve.