Arugula Salad With Grilled Mushrooms Goat Cheese Food

ARUGULA SALAD WITH CARAMELIZED ONIONS, GOAT CHEESE, AND CANDIED WALNUTS

Steps:

• For caramelized onions:
• Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.
• For candied walnuts:
• Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• For croutons:
• Preheat oven to 350°F. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.
• For salad:
• Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
• Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.

ARUGULA AND GOAT CHEESE SALAD

Steps:

• Whisk together the mustard, lemon juice & oil (I mixed mine in my mini mixer).
• Place Arugula in a large bowl and toss with the dressing.
• Divide between 4 plates.
• Sprinkle grapes, cheese, cper & hemp heart over the arugula.
• Serve.

ARUGULA SALAD WITH FRIED GOAT CHEESE

Steps:

• Pull off small pieces of goat cheese and roll into dime-sized balls.
• Pour panko bread crumbs into a bowl; roll goat cheese balls in crumbs until coated.
• Heat olive oil and garlic in a saucepan over medium-high heat. Cook and stir goat cheese balls in the hot oil for 15 to 30 seconds. Scoop them back into the bowl of bread crumbs to create a second coating. Arrange on a rimmed baking sheet.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil goat cheese balls, shaking baking sheet every 30 seconds to 1 minute to ensure even browning, about 2 minutes.
• Toss arugula with remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper in a large bowl. Divide among 4 serving bowls; top each bowl with warm goat cheese balls.

GRILLED NECTARINE SALAD

Steps:

• Carefully cut the nectarines in half and remove the stone. In a small bowl, whisk together 1tbsp of balsamic vinegar and 1tbsp of olive oil and dip the nectarines in the mixture and toss them around. Grill them for just a few minutes each side until they are lightly colored.
• Meanwhile, add the remaining vinegar and oil to the leftovers from tossing the nectarines and whisk.
• Put the arugula in a salad bowl. Thinly slice the fennel and cut larger slices in half or smaller. Add them to the arugula and mix. Drizzle over the balsamic dressing and toss well.
• Toast the pine nuts either in a dry skillet/frying pan or under the broiler/grill for a couple minutes until lightly browned. Keep an eye on them as they burn quickly. Add them to the salad.
• When cooked, cut the nectaries into slices and add to the salad. Crumble the goats cheese on top and serve.

ARUGULA SALAD WITH PEARS, GOAT CHEESE AND WALNUTS

Steps:

• Combine all ingredients in a blender or mini food processor until very smooth.
• Put the greens in a large bowl or on a platter. Top with the remaining ingredients.
• Drizzle with 2 or 3 tablespoons of the dressing and toss gently to coat. Serve the salad with additional dressing to taste on the side.

GRILLED VEGETABLE SALAD WITH GOAT CHEESE

Steps:

• Cut out the pepper stems and then slice each lengthwise along the ribs or ridges into 3 or 4 large triangular wedges. Trim the stem and blossom ends from the zucchini and squash and cut them lengthwise into thin slices. Trim the eggplant and cut crosswise into 12 slices 1/4 to 3/8-inch thick. Peel the onion and cut into 1/4-inch slices.
• Trim the portobello mushroom stem even with the cap so it will lie flat on the grill. Brush all over with 1/2 tablespoon of the Rosemary Garlic Oil. Set aside.
• Set a cast iron grill pan over high heat and coat with vegetable cooking spray. Let it warm up for 3 to 5 minutes (or light your outdoor grill). Using a pastry brush, coat the zucchini, squash, eggplant, and red onion slices with about 2 1/2 tablespoons of the remaining oil; it will be a very thin film, but it should be enough. The peppers do not need any. Grill the vegetables, except the onion in batches as necessary, on each side, rotating them 45 degrees to make cross-hatch grill marks. They should be cooked until they are nicely browned, but not charred, cooked through but still hold their texture. The peppers will have black marks on the outside, but they are eaten with their skin and bright color intact. Grill the mushroom stem side down first, so when it is turned and finishes cooking, the juices will be retained. Reduce the heat to medium high and grill the onion, turning and rotating as described, until tender and browned but not burned. Here are the approximate cooking times, which will vary with your grill: Peppers - 6 to 7 minutes per side Zucchini and squash - 2 to 3 minutes on first side, 2 minutes on second Eggplant - 4 to 6 minutes per side Red Onion - 3 to 4 minutes per side Portobello - 5 to 6 minutes per side As the vegetables are cooked, transfer them to plates or a large baking sheet lined with wax paper. Transfer the portobello to a cutting board and let cool for at least 5 minutes; then slice. Be sure to reserve any mushroom juices. Season the grilled vegetables and mushroom lightly with salt and pepper.
• Line a large round or oval serving platter with the arugula. Arrange the grilled vegetables decoratively in bunches around the edge of the platter. Pile up the pepper wedges in the center.
• In a small bowl, whisk together the balsamic vinegar and lemon juice with the remaining Garlic Rosemary Oil. Mix in any reserved mushroom juices. Drizzle evenly over the salad. Crumble goat cheese on top. Serve at room temperature.
• Combine all the ingredients in a small glass jar with a lid. Let stand at room temperature at least 15 minutes, preferably 1 hour. If not using within several hours, cover and refrigerate for up to a week.;

ARUGULA SALAD WITH GRILLED MUSHROOMS & GOAT CHEESE

Steps:

• In a large bowl, whisk the vermouth with the olive oil and season with salt, pepper, and crushed red pepper flakes.
• Trim the root ends of the oyster mushrooms, leaving them attached in small bunches.
• Discard the shiitake stems and leave the caps whole.
• Stem the portobellos.
• Wipe off the cremini.
• Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
• Light a grill or preheat a broiler.
• Drain the mushrooms; reserve 1 tablespoon of the marinade.
• Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes.
• Thickly slice the grilled mushrooms.
• Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste.
• Add the arugula and walnuts, season with salt and pepper and toss to coat.
• If you want more of a kick, add some more of the crushed red pepper flakes!
• Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese.
• Enjoy!

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE

Steps:

• In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

GRILLED MUSHROOM SALAD WITH ARUGULA

Steps:

• Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
• Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
• Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
• Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
• Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.