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.
CHICORIES WITH PEARS AND GOAT CHEESE
Use the ripest, juiciest pears you can find for this tasty winter salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Core pears, and slice into 1/2-inch-thick wedges. Place in a bowl, and sprinkle with lemon juice; toss to combine.
- Add frisee, radicchio, and endive, and toss to combine. Add olive oil, salt, pepper, and crumbled goat cheese, and toss to combine. Serve.
ALMOND-COATED GOAT CHEESE, FRISEE, AND BELGIAN ENDIVE SALAD
The goat-cheese buttons can be made up to twelve hours ahead and chilled in the refrigerator. Cut the goat-cheese package open with kitchen scissors to avoid smashing the cheese.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Place almonds and oil in separate shallow dishes. Using unflavored dental floss or thread, slice goat cheese into about 1-inch disks.
- Dip each disk into oil with one hand, and then into almonds with the other; press nuts into sides to adhere. Place coated disks on a small baking sheet (if not using immediately, cover with plastic wrap, and chill in refrigerator until ready to bake). Reserve remaining oil, and discard any remaining almonds.
- Just before serving, transfer baking sheet to oven. Bake until goat cheese is heated through and bottom edge is sizzling, about 10 minutes. Remove from oven, and let disks stand on baking sheet at least 2 minutes.
- Meanwhile, tear frisee into bite-size pieces, and cut the endive crosswise into 1-inch lengths. Place in a medium serving bowl; toss with reserved oil and the vinegar, and season with salt and pepper. Divide among serving plates. Using a small spatula, place a warm goat-cheese disk on top of each. Serve immediately.
ENDIVE WITH ORANGES, ALMONDS, AND GOAT CHEESE
I have seen this recipe both in Vegetarian Times magazine and on the Food Network website (it was on $40 a Day). It is one of the best things I have ever eaten! Everyone I've ever served it to has loved it, too. The last six ingredients are for the Roasted Garlic Viniagrette that tops the endives.
Provided by Ameliahead
Categories Oranges
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For Roasted Garlic Viniagrette: Preheat oven to 350 degrees F.
- Roast garlic in the olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly.
- Transfer to blender. Add vinegar, shallots, salt, and pepper. Blend.
- To assemble: Set leaves on a platter or plate. Fill each leave with one or two orange segments, some goat cheese crumbles, almond slices, and salt.
- Drizzle with viniagrette and top with chives.
- Chill before serving or serve immediately.
Nutrition Facts : Calories 419.8, Fat 33.1, SaturatedFat 10.7, Cholesterol 29.9, Sodium 291.3, Carbohydrate 21, Fiber 12.4, Sugar 6.3, Protein 14.5
CRUSTED GOAT CHEESE SALAD
Steps:
- BREAD THE GOAT CHEESE: Dredge the goat cheese slices in flour, dip in egg mixture then in crumbs. Refrigerate for 15 minutes (or up to 4 hours). This helps the bread crumbs adhere.
- MAKE THE VINAIGRETTE: Mix the first 5 vinaigrette dressing ingredients in a small bowl. Whisk in olive oil. Set aside.
- FRY THE GOAT CHEESE: Heat olive oil in a frying pan over medium high heat. Fry the goat cheese slices about 2 minutes on each side until golden brown. Remove from pan and place on paper towel to drain. Set aside.
- ASSEMBLE THE SALAD: In a large bowl, toss the salad with 3-4 tablespoons of the vinaigrette dressing. Divide among 4 plates. Place a crusted goat cheese slice on top of each salad. Sprinkle on garnishes of your choice and serve.
Nutrition Facts : Calories 366 kcal, Carbohydrate 7 g, Protein 12 g, Fat 32 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 64 mg, Sodium 536 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROASTED PEAR SALAD WITH ENDIVE, POMEGRANATE, BLUE CHEESE, AND HAZELNUT VINAIGRETTE RECIPE
Steps:
- Make the vinaigrette: Combine honey, vinegar, and hazelnuts in a medium bowl and whisk to combine. Place bowl on top of kitchen towel rolled into a ring to keep it steady, and slowly pour olive oil into bowl while whisking constantly. Vinaigrette should form a semi-stable emulsion. Season to taste with salt and pepper, then aside in the fridge.
- For the pears: Heat butter in a 12-inch heavy bottomed skillet over medium-high heat until foaming subsides. Add sugar and swirl until melted and starting to brown. Add pears and toss to coat. Cook, tossing occasionally until pears are softened but still retain some texture and exteriors are a burnished, glazy brown, about 4 minutes total. Transfer to a large plate and allow to cool completely.
- To serve: Combine endives, frisée, arugula, and pears in a large bowl and drizzle with 6 tablespoons vinaigrette. Season to taste with salt and pepper. Gently toss with hands until evenly coated with vinaigrette. Taste and add more vinaigrette or salt and pepper as necessary. Add cheese and pomegranate and toss briefly. Serve immediately. This Recipe Appears In The Food Lab: Roasted Pear Salad With Winter Greens, Blue Cheese, Pomegranate, and Hazelnut Vinaigrette
Nutrition Facts : Calories 249 kcal, Carbohydrate 20 g, Cholesterol 12 mg, Fiber 7 g, Protein 6 g, SaturatedFat 5 g, Sodium 254 mg, Sugar 11 g, Fat 17 g, ServingSize 8 to 12, UnsaturatedFat 0 g
BELGIAN ENDIVE SALAD WITH APPLES AND GOAT CHEESE
15-minute Belgian endive salad recipe! This healthy and delicious endive salad is loaded with apples, goat cheese, walnuts, and a lemon vinaigrette.
Provided by Trish Bozeman
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Combine endive, apples, walnuts, and goat cheese in a large bowl. Set aside.
- Combine vinegar, oil, and lemon juice in a small bowl and whisk until emulsified. Stir in shallot.
- Pour vinegar mixture over endive mixture and toss to evenly coat.
- Season with salt and pepper. Serve with fresh parsley.
Nutrition Facts : Calories 343 kcal, Carbohydrate 18 g, Protein 10 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 107 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
ENDIVE SALAD WITH APPLE, GOAT CHEESE AND WALNUTS
Belgian endive might not be a vegetable you normally consider buying, but it is a rich source of vitamins A, C and E, folate and fiber. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast walnuts in a toaster oven at 375ºF for a few minutes. Be careful not to burn them!
- In a bowl, place yogurt, mustard and honey and mix well.
- Add chopped apple pieces and sprinkle lemon juice. Mix again.
- Add walnuts, endive, cheese, salt and pepper and mix.
- Infuse love, refrigerate for a couple of hours or longer and serve.
Nutrition Facts : Calories 258.5, Fat 15.2, SaturatedFat 4.3, Cholesterol 13.1, Sodium 232.6, Carbohydrate 25.5, Fiber 14.1, Sugar 10.1, Protein 10.9
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