Goat Cheese Salad With Raspberry Dressing Food

GOAT CHEESE SALAD WITH RASPBERRY DRESSING

Steps:

• Toss all ingredients together. Drizzle on dressing and enjoy.

SPRING SALAD WITH CREAMY GOAT CHEESE DRESSING

Steps:

• Spiced Pecans:
• In a small bowl combine the paprika, ground coriander, cayenne pepper, salt, and pepper. Set aside.
• In a small saucepan over medium heat add the sugar and cook until all of the sugar is melted and light brown in color. Carefully whisk in the butter. Add the spice mix and turn off the heat. Add the pecans and stir with a rubber spatula until all of the pecans are completely coated. Spray with nonstick cooking spray which will help the pecans separate. Once all of the pecans are coated turn out onto a greased sheet tray or a sheet tray lined with a silicone mat. Break up any pieces that may be stuck together. Let cool 5 minutes before serving with the salad.
• In a medium bowl whisk together the goat cheese and buttermilk. Whisk in the remaining dressing ingredients until combined and smooth. Set aside.
• Heat the canola oil in a small saucepan over medium heat. Add the shallots and fry until crispy and light brown, about 5 minutes. Remove to a plate lined with a paper towel to drain.
• Add the greens to a large bowl. Drizzle with 3/4 of the dressing, season with salt and pepper, to taste, and toss to coat the greens. Transfer the salad to a platter and garnish with candied pecans, sliced grapes, and fried shallots. Drizzle with remaining dressing and serve.

ROASTED BEET SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center.
• Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
• To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.
• To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.

ALMOND-CRUSTED GOAT CHEESE SALAD WITH RASPBERRY DRESSING

Steps:

• Blend first 7 ingredients in the food processor.
• With processor running, gradually add oil.
• Add poppy seeds and blend 5 seconds.
• Preheat oven to 350°.
• Pat each goat cheese slice to 1/2-inch thickness.
• Whisk egg and 1 tablespoon water in small bowl to blend.
• Place flour in another bowl.
• Place almonds in shallow dish.
• Roll goat cheese slices in flour, then dip into egg mixture, then roll in almonds to coat, pressing gently to adhere.
• Place cheese in glass baking dish; drizzle lightly with butter.
• Sprinkle with salt and pepper.
• Bake until almonds are lightly browned, about 10 minutes.
• Divide mesclun among 4 plates.
• Top each with 2 warm cheese slices.
• Drizzle with dressing and serve.

FRIED GOAT CHEESE SUMMER SALAD WITH RASPBERRY DRESSING

Steps:

• Cut goat cheese in 4-6 even slices.
• Beat egg with pepper and salt.
• Mix flour with corn starch.
• Put eggmixture, flourmixture and breadcrumbs in 3 seperate bowls. Soak cheese slices in flourmixture, eggmixture and breadcrumb mixture respectively. Repeat once for thicker crust.
• Fry cheese in shallow layer of vegetable oil in 20 inch skillet, turning regularly until golden on both sides.
• In the mean time, roast pine nuts in dry skillet until brown. Set aside to cool. Put fried cheese on absorbing papertowel and set aside.
• Wisk all dressing ingredients together until smooth.
• Mix fresh raspberries, lettuce, basil, avocado and tomato and devide over 2 plates. Place fried cheese on top. Sprinkle with pine nuts and drizzle with dressing. Enjoy!

ARUGULA, WATERCRESS, AND GOAT CHEESE SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
• Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.

TOMATO, GOAT'S CURD & BASIL SALAD WITH RASPBERRY VINEGAR DRESSING

Steps:

• Put the raspberries and vinegar in a food processor and blitz until smooth. Push the mixture through a fine mesh sieve, discarding any seeds. Cover and transfer to the fridge until ready to use (the raspberry vinegar is best eaten fresh, but will keep in the fridge for a few days).
• Cut the tomatoes into wedges and arrange over a large serving platter. Make the dressing by whisking the ingredients together in a small bowl and seasoning to taste.
• Season the tomatoes, then toss through the olive oil. Scatter over the basil leaves and goat's curd. Season with freshly ground black pepper, then spoon over the dressing. Scatter over the pistachios just before serving.