SIXTEEN SPICE RUBBED SQUAB SALAD WITH AGED GOAT CHEESE, WHITE CHICORY AND WILD MUSHROOM "VINAIGRETTE"
Steps:
- Season breasts with salt on both sides. Dredge breasts in the rub, skin side down only, tapping off any excess. Heat oil in a large saute pan over high heat. Cook the squab, rub-side down, in the pan until golden brown, about 2 to 3 minutes. Turn over and cook for 2 to 3 minutes for medium doneness. Divide the white chicory among 4 plates. Slice the squab on the bias into 4 slices and arrange on top of the chicory. Sprinkle with the goat cheese. Ladle the Wild Mushroom Vinaigrette lightly over the greens and squab and around the plate. Garnish with chopped chives.
- Combine all ingredients in a bowl. Will keep stored in an airtight container for 6 months.
- Heat 3 tablespoons olive oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper, and cook until golden brown. Whisk together the vinegar, shallot and mustard in a medium bowl. Slowly whisk in the olive oil and whisk until emulsified, whisk in the truffle oil and season with salt and pepper, to taste. Fold in the mushrooms and set aside.
WHITE CHICORY SALAD WITH APRICOT DRESSING AND GRILLED WHOLE WHEAT PITA CROUTONS
Steps:
- For the apricot dressing: In a bowl, whisk together the vinegar, mustard, apricot puree, honey and some salt and pepper. Slowly whisk in the olive oil until thickened. Set aside.
- For the pita croutons: Heat a grill to high. Brush the pitas on one side with oil and season with salt and pepper. Grill until golden brown on both sides, about 1 minute per side. Cut into thin triangles.
- For the chicory salad: Put the frisee, arugula, almonds, croutons, and about three-quarters of the fontina in a large bowl. Season with salt and pepper. Drizzle some of the dressing around the side of the bowl and toss the greens to coat. Taste and add salt and pepper if desired. Top with remaining cheese, a drizzle of dressing, and the chives, and serve.
CHICORY SALAD WITH WALNUTS AND PARMESAN
Steps:
- In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
- In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
- In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.
Nutrition Facts : Calories 146 calorie, Fat 15 grams, SaturatedFat 2.3 grams, Sodium 52 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 3 grams
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 SPINACH, MUSHROOM, AND GOAT CHEESE SALAD
Provided by Daryl Getman
Categories Salad Cheese Leafy Green Mushroom Appetizer Sauté Quick & Easy Lunch Goat Cheese Bacon Spinach Bon Appétit New York Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
- Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.
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
WARM POTATO SALAD WITH GOAT CHEESE
You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
- Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 2 grams, TransFat 0 grams
HERBED WARM GOAT CHEESE SALAD
Make and share this Herbed Warm Goat Cheese Salad recipe from Food.com.
Provided by startnover
Categories Cheese
Time 18m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Cheese:.
- Combine garlic, thyme, pepper, salt, and oil in a bowl.
- Whisk to incorporate ingredients.
- Place the cheese slices into the mixture making sure to coat all sides.
- Cover and refrigerate overnight.
- Dressing:.
- Using a whisk mix all ingredients except olive oil in a bowl. After all are well mixed use whisk and slowly add oil to emulsify. Refrigerate till ready to serve.
- Before serving place a cookie sheet in oven and preheat to 350°.
- Spread bread crumbs onto plate and roll the cheese in them. Make sure to press the crumbs into the cheese.
- Transfer the cheese onto the hot pan and cook for 8 minutes.
- Toss the greens and all desired add ins together w/ desired amount of dressing and top each salad with cheese.
- Serve while cheese is warm.
- Prep time does not include chilling time.
Nutrition Facts : Calories 662.2, Fat 61.8, SaturatedFat 12.2, Cholesterol 17, Sodium 2357.7, Carbohydrate 20.6, Fiber 2, Sugar 2, Protein 8.8
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