APPLE AND GOAT CHEESE SALAD
This goat cheese salad is a light and delicious side dish for almost any meal. The sweetness of the apples, raisins and grapes combines well with the tart goat cheese and dressing. Radelle Knappenberger of Oviedo, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
FRIED GOAT CHEESE
Breaded and golden-fried goat cheese medallions are a great appetizer served with a drizzle of honey, garnished with sliced or diced peppers and spread on baguette slices. These little beauties would also be great atop a green salad.
Provided by Lynn in MA
Categories < 15 Mins
Time 12m
Yield 6-8 Medallions, 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Slice the goat cheese log into 1/2-inch to 3/4-inch medallions. (For easier slicing, make sure the cheese is well chilled. You may place it in the freezer for 10 minutes before slicing. Use unflavored dental floss instead of a knife to get sharp slices.).
- 2. In a bowl, combine the Panko crumbs, oregano, thyme, garlic powder, cayenne pepper, salt and pepper.
- 3. In another bowl, lightly beat the egg with a little water.
- 4. In a third bowl, place the flour.
- 5. In a shallow sauté pan, heat about 1/2 inch of olive oil over medium-high heat.
- 6. Dredge the cheese slices in the flour, then dip in egg, and coat with the Panko mixture.
- 7. Gently place the breaded medallions into the heated olive oil in pan. Fry until golden brown on each side, about 1 1/2 to 2 minutes.
- 8. Remove from the oil and drain/blot on a paper towel.
- 9. To serve, place medallions on a serving platter/plate or wooden board. Drizzle each with a little honey and garnish with the peppers. Serve with sliced baguette.
- These medallions would also be great served atop a green salad.
POMEGRANATE PERSIMMON SALAD WITH WARM GOAT CHEESE
Very tasty! Worth the work of getting the pomegranate seeds out. You can use fuyu persimmons crunchy or soft, we prefer them at least a little soft.
Provided by Maito
Categories Fruit
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together dressing ingredients.
- After salad ingredients are prepped, preheat oven to 375 degrees F.
- Form goat cheese into 1/2 oz. balls, top with freshly ground pepper, and roll in walnuts to coat. Place on a baking sheet.
- Assemble salad with greens, persimmons, pomegranate seeds, and basil.
- Just before serving, warm the goat cheese in the oven for about 3 minutes.
- Toss salad with dressing. Plate, carefully top with warm goat cheese, and enjoy!
Nutrition Facts : Calories 297.5, Fat 20.6, SaturatedFat 3.8, Cholesterol 6.5, Sodium 129.2, Carbohydrate 24.6, Fiber 5.8, Sugar 16.1, Protein 8.7
ARUGULA SALAD WITH FRIED GOAT CHEESE
A very simple salad that looks a lot more involved than it is!
Provided by gracewright90
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 23m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 13.2 g, Cholesterol 22.4 mg, Fat 31.2 g, Fiber 0.5 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 411.6 mg, Sugar 3 g
FRIED GOAT CHEESE
Provided by Food Network
Number Of Ingredients 6
Steps:
- In a medium pot heat canola oil to at least 375 degrees. Using hot water to keep the knife clean cut the goat cheese log into 1-inch circles. Have 3 separate dishes, one with the flour, one with 2 eggs beaten, and 1 with the breadcrumbs. Dip one round first into the flour and shake off the excess. Next, dip the round into the beaten egg, and then into the breadcrumbs. Repeat process until all rounds are coated with the breadcrumbs. Carefully fry the rounds in the oil until golden brown, approximately 30 seconds. Drain rounds on paper towels. Serve rounds topped with a little honey.
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- Slice the Montrachet into twelve 1/2-inch-thick slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
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