Apple And Goat Cheese Salad Food

APPLE AND GOAT CHEESE SALAD

Steps:

• In a large bowl, combine the greens, apples, raisins and grapes. In a small bowl, whisk the oil, vinegar, honey, lemon juice and garlic. Pour over salad and toss to coat. Sprinkle with walnuts and goat cheese.

APPLE, CRANBERRY AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 350 degrees. Toss pepitas with olive oil and salt in a bowl. Spread on baking sheet and toast in oven until golden and popped, 8 to 10 minutes. Remove and let cool. Place pepitas and cranberries in bottom of a salad bowl.
• In another bowl, combine extra virgin olive oil, vinegar and zest, if using. Season to taste with salt and pepper. Whisk until emulsified.
• Thinly slice each apple quarter crosswise, and add to salad bowl. Add lettuce and dressing, and toss to mix. Crumble cheese over salad and serve.

ARUGULA, APPLE, & GOAT CHEESE SALAD

Steps:

• Put the arugula, apple, and crumbled goat cheese together in a serving bowl.
• Drizzle with olive oil, vinegar, and season with salt and pepper.

WARM APPLE AND GOAT CHEESE SALAD

Steps:

• Using a glass jar with a tight lid, combine the vinegar, mustard, garlic, salt, and pepper, and shake well to blend.
• Add the oil and parsley and shake.
• On 4 plates, arrange the endive leaves like spokes around each plate.
• Arrange the watercress or spinach in the center.
• Preheat the broiler, and arrange the sliced apples slightly overlapping in 4 fan shapes, place in broiler pan.
• Cut the cheese into 4 slices and top each apple fan with slices of cheese.
• Broil until golden for approximately 5 minutes.
• Using a spatula, carefully place the apple slices and cheese on top of the endive.
• Drizzle the dressing over the salads and sprinkle with walnuts.
• Enjoy!

BEET, APPLE AND GOAT CHEESE SALAD

Steps:

• Whisk 1/2 minced shallot, 1 teaspoon honey, 1 teaspoon whole-grain mustard and 2 tablespoons sherry vinegar in a bowl. Slowly whisk in 3 tablespoons olive oil until emulsified; season with salt and pepper. Toss half of the dressing with 4 cups mesclun greens; divide between 2 plates. Top with sliced roasted beets, sliced Granny Smith apple, crumbled goat cheese and chopped toasted pecans. Drizzle with the remaining dressing.

MUSHROOM, APPLE, AND GOAT CHEESE SALAD

Steps:

• Place walnuts in a single layer on a baking sheet.
• Bake at 350* for 8 to 10 minutes or until toasted.
• Melt butter in a large skillet over medium-high heat; add mushrooms, and saute 6 minutes or until tender.
• Stir in 2 tablespoons Honey-Balsamic Vinaigrette.
• Remove from heat, and let cool 15 minutes.
• Toss together arugula, apple, mushrooms, and desired amount of Honey-Balsamic Vinaigrette.
• Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.

APPLE AND PROSCIUTTO SALAD WITH GOAT CHEESE

Steps:

• In a medium bowl, whisk together lime juice, honey, and mustard until combined. While whisking, add oil in a slow, steady stream until well combined. Season with salt and pepper; set aside.
• Place herbs in a shallow dish. Season cheese with salt and pepper. Crumble cheese into the herbs and toss to coat with herbs. Chill until ready to serve salad.
• Toss the prosciutto strips, frisee, and endive together with dressing in a large bowl. Season with salt and pepper. Divide the greens evenly among 4 plates and top each with apple slices. Sprinkle equal amounts herbed cheese onto the center of each salad; serve immediately.

GOAT CHEESE FENNEL APPLE SALAD

Steps:

• Remove core and slice apples.
• Remove core and slice fennel.
• Cross cut celery.
• Mix apples, fennel and celery with lemon juice in a stainless steel bowl.
• Fold in Chavrie®.
• Serve on a bed of baby salad and top with walnut piece.