Watercress And Goat Cheese Salad With Dijon Vinaigrette Recipes

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BEET SALAD WITH GOAT CHEESE, WATERCRESS AND SHALLOT THYME DRESSING



Beet Salad with Goat Cheese, Watercress and Shallot Thyme Dressing image

Beets are so humble. They may look funny raw but they're really diamonds in the rough. Their incredible color and flavor never cease to astound me. I dress the beets up with complementary ingredients that serve to make their flavor shine without overpowering. Beets are special and should be the only star on the stage.

Provided by Dave Lieberman

Categories     side-dish

Time 1h5m

Yield 10 to 12 servings

Number Of Ingredients 9

8 medium or 12 small beets
1/3 cup olive oil
1 large shallot, finely chopped
Juice of 1 lemon
Leaves from about 10 sprigs thyme
3 good pinches salt
10 grinds fresh black pepper
1 large bunch watercress
4 tablespoons cold goat cheese

Steps:

  • Cook beets in water to cover until tender, about 40 to 45 minutes. Drain the beets and set aside to cool.
  • For the dressing, whisk together olive oil, shallot, half the lemon juice, the thyme, salt and pepper. Set aside.
  • While the beets are cooling, wash the watercress and trim the thicker stems from the leaves. Spread the trimmed watercress out over some paper towels to dry.
  • When the beets are cool enough to handle, use a paring knife to peel off the beets skins, they should come off very easily.
  • Cut the beets into quarters lengthwise and then those pieces in half crosswise.
  • Place the beets and watercress in separate bowls. Divide the dressing between the 2 bowls. Toss the watercress and beets until evenly coated with the dressing.
  • Spread the watercress out on a serving platter to make a bed for the beets. Crumble the cold cheese into the beets and toss gently. Spread the beets over the bed of watercress and sprinkle with remaining lemon juice. Serve immediately.

GOAT CHEESE VINAIGRETTE



Goat Cheese Vinaigrette image

This goat cheese dressing is rich and tangy and extremely quick.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4

1/4 cup cider vinegar
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 tablespoons fresh goat cheese, at room temperature

Steps:

  • Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.

LOW-CARB STEAK SALAD WITH DIJON VINAIGRETTE RECIPE BY TASTY



Low-Carb Steak Salad With Dijon Vinaigrette Recipe by Tasty image

Here's what you need: medium red onion, cherry tomato, olive oil, kosher salt, ground black pepper, shallot, dijon mustard, worcestershire sauce, honey, extra virgin olive oil, red wine vinegar, boneless new york strip steak, red leaf lettuce, walnuts, gorgonzola cheese

Provided by Greg Perez

Categories     Dinner

Yield 6 servings

Number Of Ingredients 15

½ medium red onion, thinly sliced
10.5 oz cherry tomato, 1 package
3 tablespoons olive oil, divided
kosher salt, to taste
ground black pepper, to taste
2 teaspoons shallot, minced
1 tablespoon dijon mustard
½ teaspoon worcestershire sauce
1 teaspoon honey
2 tablespoons extra virgin olive oil
¼ cup red wine vinegar
1.25 lb boneless new york strip steak, about 1¼ inches (3 cm) thick
1 head red leaf lettuce, washed, dried, and cut into ½-inch (1.25 cm) pieces
½ cup walnuts, toasted, chopped
¼ cup gorgonzola cheese, crumbled

Steps:

  • Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  • Spread the sliced onion on half of the baking sheet and arrange tomatoes on the other half. Drizzle each side with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
  • Roast in the oven for 10-15 minutes, or until the onion is caramelized and the tomatoes are browned in spots and just beginning to burst. Remove from oven and let cool.
  • In a small bowl, whisk together the shallot, Dijon mustard, Worcestershire sauce, honey, extra-virgin olive oil, red wine vinegar, salt, and pepper. Refrigerate until ready to use.
  • Liberally season the steak all over with salt and pepper.
  • Heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. When the oil is smoking, add the steak to the pan. Sear for 5 minutes, or until a deep golden brown crust forms. Flip the steak and cook another 5 minutes on the other side. Sear the sides of the steak until golden brown, another 3-4 minutes total.
  • Transfer the pan with the steak to the preheated oven for about 5 minutes, or until an instant-read thermometer inserted into the center of the steak reads 125-130˚F (51-54˚C) for medium-rare. Remove the steak from the oven and let rest for 10 minutes before slicing.
  • Add the lettuce to a large bowl. Add the roasted tomatoes, roasted onion, walnuts, Gorgonzola, and sliced steak. Toss well. Divide the salad between serving bowl and drizzle over the dressing.
  • Enjoy!

Nutrition Facts : Calories 401 calories, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 22 grams, Sugar 3 grams

WATERCRESS SALAD WITH PEARS AND CREAMY GOAT CHEESE DRESSING



Watercress Salad With Pears and Creamy Goat Cheese Dressing image

I went to 2 stores to find fresh watercress to make this salad. It was worth it tho, it turned out wonderful. Points 3.

Provided by Dancer

Categories     Lemon

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup log-style goat cheese, plus
2 tablespoons log-style goat cheese, divided
1/4 cup milk
2 tablespoons hazelnut oil
1 1/2 tablespoons fresh lemon juice
salt & freshly ground black pepper
1 ripe pear
1 bunch fresh watercress, about 4 cups

Steps:

  • Puree 1/4 cup goat cheese, milk, hazelnut oil and lemon juice in a blender until smooth, about 1 minute.
  • Season with salt and pepper; set aside.
  • Cut pear in half; core.
  • Thinly slice lengthwise.
  • Arrange slices fanned out on 4 plates.
  • Trim lower third of watercress stems.
  • Toss watercress with 1/4 cup of the dressing to lightly coat.
  • Mound next to pears.
  • Drizzle remaining dressing over salads.
  • Crumble remaining 2 tablespoons cheese over tops.
  • Grind pepper to taste over salad.

Nutrition Facts : Calories 96, Fat 7.4, SaturatedFat 0.8, Cholesterol 2.1, Sodium 10.5, Carbohydrate 7.7, Fiber 1.3, Sugar 4.2, Protein 0.8

GOAT CHEESE AND SPINACH SALAD WITH WARM VINAIGRETTE



Goat Cheese and Spinach Salad With Warm Vinaigrette image

Here's a very simple spinach salad with a dressing that's got just a bit of a zing to it. We love goat cheese and find that it goes well with spinach.

Provided by lazyme

Categories     Salad Dressings

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 lb boucheron cheese (French) or 1/4 lb goat cheese (French)
1 1/2 lbs spinach
1 shallot, minced
1 teaspoon Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon sugar
1/4 teaspoon salt
fresh ground pepper
3 tablespoons red wine vinegar
1/2 cup olive oil

Steps:

  • Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold); pull off the skin that encircles the cheese.
  • With a sharp knife, cut the Bucheron into 6 thin slices and place on a large plate.
  • Cover with plastic wrap and let stand at room temperature until ready to assemble the salad. (If the edges crumble a bit, don't worry--put the crumbled cheese aside with the slices.).
  • Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
  • Drain in a colander and dry thoroughly with paper towels.
  • Tear the leaves into pieces and set aside in a salad bowl.
  • Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
  • When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette--enough to barely coat the leaves.
  • Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
  • In a small saucepan, warm the remaining vinaigrette over moderate heat.
  • As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
  • Serve immediately.

Nutrition Facts : Calories 189.1, Fat 18.5, SaturatedFat 2.6, Sodium 196.8, Carbohydrate 5, Fiber 2.5, Sugar 0.7, Protein 3.4

BEET AND WATERCRESS SALAD WITH GOAT'S CHEESE



Beet and Watercress Salad With Goat's Cheese image

Provided by Moira Hodgson

Categories     weekday, salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 bunch beets, without the leaves
2 bunches watercress
2 heads endive
1 clove garlic, crushed
2/3 cup extra-virgin olive oil
Balsamic vinegar to taste
Coarse salt and freshly ground pepper to taste
6 slices fresh goat's cheese, in 1/2-inch thick rounds

Steps:

  • Preheat oven to 375 degrees. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife (one to two hours, depending on size). Remove, cool and peel. Cut into dice.
  • Trim the stalks from the watercress; separate the endive leaves and slice them into thin strips.
  • Combine the garlic, olive oil and vinegar and season to taste with salt and pepper. Remove the garlic and toss the watercress leaves and endive in the dressing, reserving a couple of spoonfuls of dressing for the beets. Toss the beets in remaining dressing.
  • Divide the salad equally among six dinner plates. Top with a couple of spoonfuls of dressed beets and place a disk of goat's cheese on top

WALDORF GOAT CHEESE SALAD



Waldorf Goat Cheese Salad image

Fruit, nuts, and cheese are the perfect combination over greens - and even better with raspberry walnut vinaigrette.

Provided by MILTMAN

Categories     Salad     Waldorf Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 5

2 cups red leaf lettuce - rinsed, dried and torn
2 tablespoons raspberry walnut vinaigrette
½ cup seedless red grapes, halved
2 tablespoons crumbled goat cheese
2 tablespoons chopped pecans

Steps:

  • Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top, and enjoy!

Nutrition Facts : Calories 266.3 calories, Carbohydrate 29.7 g, Cholesterol 11.2 mg, Fat 15.4 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 515.4 mg, Sugar 25.2 g

HERBED GOAT CHEESE, ROASTED BEET, AND WATERCRESS SALAD



Herbed Goat Cheese, Roasted Beet, and Watercress Salad image

Categories     Salad     Vegetable     Broil     Roast     Thanksgiving     Goat Cheese     Beet     Watercress     Gourmet

Yield Serves 8

Number Of Ingredients 15

4 medium beets, scrubbed and trimmed, leaving about 1 inch of stems attached
For vinaigrette
1 1/4 teaspoons Dijon mustard
2 tablespoons white-wine vinegar
1/4 teaspoon dried tarragon, crumbled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
For herbed goat cheese
3/4 cup fresh bread crumbs
1/2 teaspoon dried tarragon, crumbled
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 ounces Montrachet or other soft goat cheese, cut into eight 1/2-inch rounds and chilled, covered
2 bunches watercress, coarse stems discarded, rinsed and spun dry (about 8 cups)

Steps:

  • Preheat oven to 400°F.
  • Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Discard stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover.
  • Make vinaigrette:
  • In a blender blend together mustard, vinegar, tarragon, salt, and pepper. With motor running add oil in a stream and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
  • Make herbed goat cheese:
  • In a bowl stir together bread crumbs, tarragon, salt, and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding.
  • Preheat broiler.
  • Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes.
  • In a bowl toss watercress and onion with half of vinaigrette. Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.

GREEN SALAD WITH GOAT-CHEESE VINAIGRETTE



Green Salad With Goat-Cheese Vinaigrette image

Provided by Florence Fabricant

Categories     salads and dressings

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

1 head bibb lettuce
1 bunch arugula
1 head radicchio
10 stems Italian parsley
4 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2/3 cup crumbled goat cheese (see note)
Freshly ground black pepper

Steps:

  • Rinse and core the bibb lettuce. Dry the leaves. Rinse and dry the arugula, removing any heavy stems. Rinse and core the radichio. Tear the salad ingredients into bite-sized pieces. Place in a bowl.
  • Remove long stems from the parsley and add the leaves to the salad bowl. Finely chop the stems and add them.
  • Beat oil and vinegar together until well emulsified.
  • Sprinkle the goat cheese over the salad, then add the vinaigrette dressing. Toss. Season to taste with pepper and serve.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 2 grams

SPINACH AND GOAT CHEESE SALAD WITH BEETROOT VINAIGRETTE



Spinach and Goat Cheese Salad with Beetroot Vinaigrette image

I tried this salad in Rehoboth Beach, DE and vowed to duplicate it! It is so addicting with the crunchy sugared walnuts and creamy goat cheese. The vinaigrette is to die for. I don't even care for beets! Great for holiday dinners. A must try!

Provided by Nikki Miller

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 30m

Yield 12

Number Of Ingredients 12

1 cup walnuts, coarsely chopped
2 tablespoons white sugar
⅓ (15 ounce) can pickled beets
¼ cup cider vinegar
1 teaspoon chicken bouillon granules
½ teaspoon garlic powder
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon black pepper
¼ cup vegetable oil
½ pound baby spinach, rinsed and dried
4 ounces goat cheese, crumbled

Steps:

  • In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.
  • In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.
  • In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 6.8 g, Cholesterol 7.5 mg, Fat 14 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 222.8 mg, Sugar 3.1 g

WATERCRESS, ENDIVE, AND GOAT CHEESE SALAD



Watercress, Endive, and Goat Cheese Salad image

Categories     Salad     Quick & Easy     Lunch     Goat Cheese     Spring     Endive     Watercress     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

enough Italian bread cut into 1/2-inch cubes to measure 1 cup
1/4 cup olive oil
1 1/2 tablespoons fresh lemon juice, or to taste
1/2 teaspoon Dijon-style mustard
1 teaspoons minced fresh thyme leaves or 1/4 teaspoon crumbled dried
3 cups loosely packed watercress, the coarse stems discarded and the sprigs rinsed and spun dry
1 small Belgian endive, trimmed and sliced thin crosswise
2 ounces mild goat cheese such as Montrachet, crumbled (about 1/2 cup)

Steps:

  • In a small bowl toss the bread cubes with 1 tablespoon of the oil and salt to taste and on a baking sheet toast them in the middle of preheated 350°F. oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In another small bowl whisk together the lemon juice, the mustard, the thyme, and salt and pepper to taste, add the remaining oil in a stream, whisking, and whisk the dressing until it is emulsified. To the croutons add the watercress, the endive, the goat cheese, and the dressing and toss the salad well.

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2015-11-05 Instructions. Heat a skillet to medium and cook prosciutto until crispy on both side, about 3-4 minutes per side. Remove from skillet and add walnuts, brown sugar, cayenne, and whiskey (or water). Cook, stirring, until sugar has dissolved and coated walnuts, about 5 minutes. Remove from heat and set aside.
From mykitchenlove.com


SPINACH & GOAT CHEESE SALAD WITH HOMEMADE HONEY MUSTARD …
2018-04-17 Instructions. To make the honey mustard vinaigrette add 1 tablespoon of dijon mustard into a bowl, also add 1 tablespoon of organic honey, 1/2 tablespoon of white wine vinegar, 2 tablespoons of extra virgin Spanish olive oil and season lightly with sea salt & freshly cracked black pepper, then whisk everything together until you form a creamy ...
From spainonafork.com


SALAD WITH HERBED BAKED GOAT CHEESE AND VINAIGRETTE
2016-05-13 1. Process Melba toasts in a food processor to fine even crumbs, about 1 1/2 minutes; transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in second medium bowl until combined. Combine thyme and chives in small bowl. 2. Using kitchen twine or dental floss, divide cheese into 12 even pieces.
From splendidtable.org


ROMAINE SALAD WITH RASPBERRY VINAIGRETTE - SOUTHERN LADY MAGAZINE
2018-01-05 This Romaine Salad with Raspberry Vinaigrette is a delightful mixture of baby lettuce, watercress, bacon, goat cheese, and raspberry. Save Recipe Print Romaine Salad with Raspberry Vinaigrette Makes 2 servings Ingredients 2 cups baby romaine lettuce 1 cup trimmed watercress ⅓ cup raspberries ¼ cup crumbled cooked bacon 2 tablespoons crumbled goat …
From southernladymagazine.com


WATERCRESS RADISH WALNUT SALAD WITH CRISPY HERBED GOAT CHEESE …
DIRECTIONS. Combine the salad ingredients in a large bowl and set aside. Place salad dressing ingredients in a jar and shake. Whisk the egg in a shallow bowl and place panko with salt and pepper in another shallow bowl. Dip the cheese rounds in the egg and coat with panko. Fry in a nonstick skillet with the olive oil on medium high until golden ...
From bwqualitygrowers.com


BEST ROASTED BEET GOAT CHEESE SALAD RECIPE - DELISH
2018-05-11 Directions. Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the …
From delish.com


WATERCRESS SALAD RECIPE WITH GRILLED PEACHES - A SPICY PERSPECTIVE
2021-08-04 Preheat the grill to high heat. Cut the peaches into wedges, then drizzle with olive oil and sprinkle with salt. Once the grill is hot, grill the peaches for 1 minute per side, then remove and cool. Mix 1/3 cup olive oil, balsamic vinegar, honey, and basil to a small bowl. Whisk well, then salt and pepper to taste.
From aspicyperspective.com


RECIPE: BAKED GOAT CHEESE SALAD WITH CREAMY WALNUT VINAIGRETTE
2020-01-29 The crisp disks of goat cheese and the buttery pecans really speak for themselves—amazing. But it’s the creamy (no cream!) walnut vinaigrette that sends this salad over the top. The nutty, tangy, and slightly sweet flavors of each ingredient balance out perfectly, and the egg yolks give it some much needed “oomph.”.
From thekitchn.com


DIJON VINAIGRETTE RECIPE | BON APPéTIT
2010-05-17 Step 1. Whisk lemon juice, Dijon mustard, vinegar, and garlic in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper.
From bonappetit.com


SPINACH SALAD WITH BALSAMIC VINAIGRETTE RECIPE
2019-02-07 It's so easy! Step 1: Add dijon mustard and balsamic vinegar to a salad dressing bottle (or mason jar) and shake to combine. Step 2: Add olive oil and shake vigorously. Step 3: Season to taste with salt and pepper. Shake and refrigerate until ready to use. Next time you think of opting for the bottled dressing, just remember how easy this ...
From garnishwithlemon.com


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