Dandelion Salad With Beets Bacon And Goat Cheese Toasts Food

DANDELION SALAD WITH BEETS, BACON AND GOAT CHEESE TOASTS

Steps:

• Make the vinaigrette: In a small bowl, whisk together garlic, ginger, lime juice, sherry vinegar and mustard. Season with salt and pepper, then whisk in olive oil. Taste and adjust seasoning. Heat oven to 400 degrees.
• Cut the beets into ¾-inch wedges. Put them in a bowl and season with salt and pepper. Dress with 2 tablespoons of the vinaigrette and toss to coat well. Set aside for at least 10 minutes at room temperature, or refrigerate for up to 4 hours.
• Put a skillet over medium-high heat. Add the lardons and let them begin to brown and sizzle, then reduce heat and cook gently, stirring occasionally, for 5 minutes or so, until lardons are barely crisp and lightly browned. Remove lardons from pan with a slotted spoon and keep warm.
• Paint baguette slices lightly on both sides with olive oil and top each with a slice of goat cheese. Bake for 10 minutes or so until bread is toasted and cheese has softened slightly. Put dandelion greens in a large shallow bowl. Season lightly with salt and pepper and toss gently to coat. Add up to 3 tablespoons of vinaigrette and toss to coat leaves well. Divide dressed leaves among 6 plates.
• Garnish each plate with beets, bacon, hard-cooked eggs and goat cheese toast. Alternatively, serve family style with garnishes scattered over the top of the salad.

FARRO, ROASTED BEET AND GOAT CHEESE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
• Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
• Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
• While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
• With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
• Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
• Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.

DANDELION SALAD

Steps:

• In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

DANDELION SALAD WITH WARM BACON DRESSING

Steps:

• Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
• Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
• Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.

BEET SALAD WITH GOAT CHEESE

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

SIMPLE BEET SALAD WITH GOAT CHEESE

Steps:

• Add dressing ingredients to a medium size bowl. Whisk to combine.
• Add baby spinach and diced cooked beets to a large bowl.
• Add the salad dressing and toss to combine.
• Top with toasted pine nuts and crumbled goat cheese. Season with extra black pepper if desired.

DANDELION SALAD WITH LARDONS AND GOAT CHEESE PHYLLO BLOSSOMS

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Brush muffin cups with some melted butter.
• Stir together goat cheese, cream, egg, mustard, and pepper in a bowl until combined well.
• Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Arrange 1 sheet of phyllo on a work surface, then brush with some melted butter. Cut phyllo into 4 (8 1/2- by 6-inch) rectangles and arrange 2 of them one over the other in a crisscross pattern, then line a muffin cup with overlapping phyllo. Line another muffin cup with remaining 2 phyllo rectangles in same manner. Repeat procedure with remaining 2 phyllo sheets and melted butter, lining remaining 4 muffin cups.
• Spoon goat cheese filling into cups and loosely gather edges of phyllo over center (if pieces of phyllo break off, arrange in center).
• Bake phyllo blossoms until tops are golden brown and sides are golden, 25 to 35 minutes, then transfer from pan to a rack to cool slightly.
• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 12 minutes. If necessary pour off all but 1 tablespoon fat. Add oil and shallot to skillet and cook, stirring, until softened, about 2 minutes. Add vinegar, quickly stirring and scraping up brown bits, then stir in sugar and salt. Immediately pour hot dressing and bacon over dandelion greens in a large bowl and toss well.
• Divide salad among plates and put a warm goat cheese blossom alongside each salad. Serve immediately.

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Preheat the oven to 350 F.
• Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
• Spread on a baking sheet and bake until toasted, about 7-10 minutes.
• Set aside to cool.
• Wrap the beets individually in foil and place on a rimmed baking sheet.
• Bake at 350 degrees until tender, about 1 1/2 hours.
• Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
• Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
• Combine all the dressing ingredients, taste and adjust the seasonings.
• Pour over the beets and toss well.
• Let sit at room temperature at least 1 hour.
• Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
• Arrange the beets on top and crumble the goat cheese over.

ROASTED BEET AND DANDELION GREENS SALAD

Steps:

• Preheat oven to 400 degrees. Place beets on foil lined with parchment. Drizzle with 1 tablespoon oil; season with coarse salt. Wrap foil into a sealed pouch. Roast beets on a rimmed baking sheet until easily pierced with a skewer, about 45 minutes. Carefully open pouch; when beets are cool enough to handle, rub off skins with paper towels. Halve beets (or quarter, if desired).
• Arrange beets and dandelion greens in a serving dish. In a skillet, bring remaining 3 tablespoons oil and cumin seeds to a simmer; toss with beets and greens. Sprinkle with sea salt and serve.

SPINACH SALAD WITH CHICKEN, BEETS AND GOAT CHEESE

Steps:

• Add all of the vinaigrette ingredients to a small jar fitted with a lid, and shake to blend. Taste for seasoning and add more sugar to taste.
• Toss the spinach, beets, and chicken with 2 tablespoons of the vinaigrette in two serving bowls, or one bigger bowl. Top with sliced avocado, goat cheese crumbles and pecans. Drizzle with more vinaigrette and sprinkle with more kosher salt and pepper if desired.

BEET, AVOCADO AND GOAT CHEESE SALAD

Steps:

• Scrub beets to remove all excess dirt and dry with clean cloth. Moderately coat the beets in extra virgin olive oil and wrap individually in foil.
• Roast beets in 350 degree oven for approximately 1 hour.
• While beets are roasting, prepare dressing by combining all ingredients, whisking and setting aside for flavors to meld.
• Toast walnuts in a small pan over medium heat. Remove from heat once toasted (approx. 5 minutes) and set aside to cool.
• Remove beets from oven, remove foil and place in bowl to cool~ approximately 30-45 minutes.
• Rub olive oil into hands and with a pairing knife, peel beets. The juice will stain your hands if you do not continue to rub hands down with oil, or wear gloves.
• Quarter the beets- or if they are large, slice into 1 inch chunks and reserve.
• Prepare salad by combining salad greens of choice, beets and avocado with a small amount of dressing. Continue to add dressing to your liking.
• Plate salads and top with dried fruit (cranberries, cherries or blueberries) and crumble goat cheese on top.
• Savor every single bit of this heavenly bit of delicious-ness. Mmmm-mmm-mmmm!