Crispy Goat Cheese And Arugula Salad With Candied Pecans And Honey Vinaigrette Food

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.

CRISPY GOAT CHEESE SALAD

Steps:

• For the goat cheese: Preheat the oven to 400 degrees F. Line a small baking sheet with parchment and set aside.
• Stir together the goat cheese, basil, lemon and salt with a rubber spatula in a medium bowl.
• Lay one sheet of phyllo flat in front of you. Brush it gently with some of the oil. Lay another piece of phyllo on top and brush gently with more oil. Continue two more times to have 4 sheets of phyllo. Cut the dough into 5 strips. Scoop a tablespoon of the goat cheese mixture onto one end of a strips. Bring a corner up and over the cheese to line up the bottom edge with the right edge of the phyllo forming a triangle. Continue to do this, folding the phyllo like flag, until you have a little triangle goat cheese package. Continue with the remaining strips and repeat the process with remaining sheets of phyllo. Place the triangles on the prepared pan and brush the tops with more oil. Sprinkle the tops with a pinch of salt. Bake until golden brown and crispy, about 12 minutes.
• For the salad: Whisk together the oil and lemon juice in a large bowl. Season with the salt. Add the greens and toss gently to coat. Sprinkle with the flower petals and toss gently to coat. Pile the salad on a platter and place the goat cheese packs around the salad.

CRISPY GOAT CHEESE AND ARUGULA SALAD WITH CANDIED PECANS AND HONEY VINAIGRETTE

Steps:

• Before You Cook Turn oven on to 375 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil Refrigerate goat cheese until ready to use Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Slice ciabatta into six crostini. Halve grape tomatoes. 2 Form the Goat Cheese Disks Divide goat cheese in half. Using your hands, form each half into a ball. Divide each ball into two disks, about 1.5" in diameter. If goat cheese is already in medallions, leave as is. Place disks on a plate and place in freezer at least 15 minutes. 3 Toast Crostini and Make Candied Pecans Arrange ciabatta slices on prepared baking sheet. Brush with 2 tsp. olive oil and sprinkle with a pinch of salt and pepper. Bake until golden brown, 6-8 minutes. Place a medium non-stick pan with pecans, sugar, 2 tsp. water, and a pinch of salt over medium-high heat. Bring to a simmer and cook, stirring constantly, until pecans are sticky, 5 minutes. Carefully transfer to baking sheet next to toasted ciabatta. Allow to cool before breaking into smaller pieces. Wipe pan clean. 4 Bread and Fry Goat Cheese Line a plate with a paper towel. Place liquid egg and panko in two separate bowls or shallow dishes. Season panko with a pinch of salt and pepper. Working in batches, place goat cheese disks in egg, shake off excess, then dip in panko. Be sure to completely coat disks, pressing panko into goat cheese. Heat butter and 2 tsp. olive oil in pan used to cook pecans over medium-high heat. Add breaded goat cheese and cook until golden brown, 2-3 minutes per side. Remove to towel-lined plate. 5 Prepare Vinaigrette In a large mixing bowl, combine honey and vinegar. Whisk in 2 Tbsp. olive oil. Season to taste with salt and pepper. 6 Plate the Dish Add arugula and grape tomatoes to vinaigrette. Toss to combine. Taste and add a pinch of salt and pepper, if desired. Place salad on a plate and add candied pecans, two crispy goat cheese disks, and crostini on the side.