MESCLUN SALAD WITH GOAT CHEESE, MAPLE-GLAZED PECANS AND MAPLE DIJON VINAIGRETTE
This is the perfect fall salad for entertaining. The dressing has that savory-sweet flavor combo that everyone loves.
Provided by Jennifer Segal, adapted from The Washington Post
Categories Salads
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.
- In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside.
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately.
Nutrition Facts :
GOAT CHEESE PEAR SALAD
Steps:
- Place the goat cheese, mesclun and pear in a large mixing bowl. Heat the oil and pancetta in a medium saute pan on high heat until the pancetta just starts to brown. Remove from heat. Add the garlic and quickly shake the pan until the garlic starts to brown. Add the tomato and parsley and combine well. Add the zin vinegar and season with salt and pepper. Return to high heat and boil. Pour the vinaigrette over the mesclun mixture and toss well. Sprinkle with pine nuts.
MESCLUN SALAD WITH GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON
Categories Salad Leafy Green Broil Goat Cheese Fig Bacon Summer Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Cook bacon in a large heavy skillet over moderate heat, turning occasionally, until most of fat is rendered but bacon is still pliable, about 10 minutes. Transfer to paper towels to drain.
- Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Press fig halves together to form whole figs.
- Stir together brown sugar, cumin, and salt, then rub onto 1 side of each bacon slice. Wrap 1 bacon slice, sugared side out, around each fig and secure with a toothpick.
- Broil figs, bacon sides up, on rack of a broiler pan about 3 inches from heat, turning them frequently, until bacon is browned, about 2 minutes. Cool slightly, then discard toothpicks.
- Toss mesclun with lemon juice and salt and pepper to taste, then gently toss with oil. Serve figs with salad.
TOMATO SALAD WITH GOAT CHEESE
Recipe from French Women Don't Get Fat. This is a really refreshing and surprisingly filling recipe which is perfect for the summer. I served it with fresh mussels in a white wine sauce and a crusty bread. Bon Apetit!
Provided by KellyMac6
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cover each plate with a layer of mesclun or mixed greens. Place sliced tomatoes on top. Salt generously.
- Mix the dressing ingredients into an emulsion.
- Crumble the goat cheese onto the tomato slices.
- Season with salt and pepper to taste.
- Pour dressing on top lightly and add the chopped parsley or basil.
DATE, GOAT CHEESE AND MESCLUN SALAD
Categories Salad Leafy Green Quick & Easy Goat Cheese Date Fall Gourmet
Yield Serves 8
Number Of Ingredients 9
Steps:
- Make vinaigrette:
- In a small bowl whisk together vinegar, soy sauce, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before proceeding.
- In a bowl toss mesclun with vinaigrette and divide among 8 salad plates. Top salad with dates and goat cheese.
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- In a bowl, whisk together the mustard, shallots, garlic and diluted vinegar. Gradually whisk in the oils in a thin stream. Season generously with salt and pepper.
- Preheat the broiler. Set the goat cheese slices on a baking sheet and sprinkle lightly with vinaigrette. Broil for 1 minute, or just until the cheese is warmed through.
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