Goats Cheese Croûton Salad Food

SALAD WITH WARM GOAT CHEESE

Steps:

• Slice the Montrachet into 12 (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.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

GOAT CHEESE CROUTONS

Steps:

• Brush the sliced baguette with olive oil, toast in a 350 degree oven until crisp and golden. Remove from the oven and allow to cool for several minutes before spreading a thin layer of cheese on each crouton and dust the cheese with black pepper. Place the croutons under a broiler to brown the cheese slightly before serving.;

CITRUS AND GREENS SALAD WITH WONTON CROUTONS

Steps:

• Grate a teaspoon of zest from the orange and set aside in a small bowl.
• To make the citrus supremes: Using a paring knife, cut off 1/2-inch from both ends of the orange and grapefruit and stand them upright so they sit flat on the cutting board. Make downward cuts, following the contour of the fruit, to remove the entire pith and peel. Hold the orange in your hand over the bowl with the zest (to catch the juice) and carefully slice between the membranes to remove the segments. Squeeze the orange remnants to release the remaining juice. Place the orange supremes in a separate bowl and set aside. Repeat with the grapefruit, adding the juices to the zest bowl for a total of about 3 tablespoons juice. Set aside the orange and grapefruit supremes.
• To make the salad dressing: Into the bowl with the reserved citrus juice and zest, add the mustard, vinegar, honey, 1/2 teaspoon salt and several grinds black pepper. Whisk in the olive oil.
• Place the kale in a large serving bowl. Add the onions and drizzle with the dressing. Toss to coat. Season with salt if needed. Top with the citrus supremes, sesame seeds and Wontons. Drizzle with more dressing, as needed. Serve immediately.
• Heat about 2 inches neutral oil in a large saucepan to 365 degrees F and fill a small bowl with water. Set a wire rack over a baking sheet and set aside.
• Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl. Mash with a spoon to combine.
• To form the wontons: Lay out the wonton wrappers and add 1 teaspoon filling to the center of each. To seal, dip your finger in the water and wet the perimeter of the wrapper. With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle. Pinch to seal. Repeat with the remaining 2 opposite corners to create a four-cornered star.
• Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. Drain on the wire rack. Season with salt. Repeat with the second batch of wontons.

SALAD WITH GOAT-CHEESE CROUTONS

Steps:

• Make croutons: Spread cheese on 4 slices of bread and top with other 4 slices. In a large skillet over medium-high heat, saute cheese sandwiches in oil about 1 1/2 minutes per side until golden. Cut into small cubes.
• Make dressing: Whisk together vinegar through shallots. Gradually whisk in oil in a steady stream.
• In a large salad bowl, toss mesclun or other greens with croutons and dressing. Pass a pepper grinder at the table.

CRISPY GOAT CHEESE SALAD

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, mix the bread crumbs with salt and pepper, to taste. Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork. Spread onto a rimmed baking sheet and toast in oven until golden and crisped, about 5 to 7 minutes. Allow to cool, then toss in chopped thyme.
• Brush the goat cheese disks lightly with the remaining 1/4 cup of the oil and season with salt and pepper, to taste. Coat the cheese on all sides with toasted bread crumbs. Bake on a parchment or silicone lined rimmed baking sheet until warmed through, about 5 minutes.
• Divide the mixed baby greens between 4 plates. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve.

FRENCH BISTRO SALAD WITH WARM GOAT CHEESE CROUTES

Steps:

• Gather the ingredients.
• Cut goat cheese into 8 to 10 disks.
• Add panko or bread crumbs into a shallow bowl.
• Press goat cheese disks into panko. Flip disks to make sure both sides are completely covered and roll edges through panko as well.
• Set coated goat cheese on a baking tray. Place platter in freezer for 15 to 30 minutes. This allows the croutes to set prior to cooking.
• Tear lettuce into bite-size pieces, wash and dry lettuce , and set aside while goat cheese sets. If using herbs in addition to lettuce, wash, dry, and prepare them for salad.
• Whisk together olive oil, vinegar, and mustard in a large salad bowl. Add salt and pepper to taste and add clean lettuce to bowl.
• Heat vegetable oil in a large frying pan over medium-high heat. Add goat cheese rounds. Cook, without disturbing, until they're brown on one side. Flip and cook until they're brown on the second side. Remove from heat and drain on a paper towel-lined plate.
• Toss salad gently to coat lettuce thoroughly with dressing. Divide salad between four salad plates. Top each salad with 2 or 3 goat cheese croutes and serve immediately.

SALAD OF MARINATED WATERMELON AND SONOMA GOAT CHEESE

Steps:

• Watermelon Ingredients: Preparing the watermelon: Scoop watermelon balls out, and discard seeds. Place in small mixing bowl and toss with orange juice, olive oil, and mint. Set aside at room temperature. Take leftover scraps of watermelon and discard seeds. Place in blender and add small amount of white wine vinegar, to taste. Use this as a garnish on plate.
• Herb Goat Cheese Ingredients: Preparing the salad: combine cheeses, garlic, and herbs; mix well until all ingredients are combined. Season with salt and pepper. Place equal amounts on top of brioche croutons.
• Place crouton in the middle of each of 4 salad plates and set four watermelon balls on top of each crouton. Garnish with small amount of mixed greens tossed with balsamic vinegar. Drizzle some vinegar and watermelon puree on plate as garnish.

ROASTED BEETROOT & GOAT'S CHEESE SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
• Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
• Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
• Pile the salad onto plates and serve with the remaining dressing drizzled over the top.

BLACKBERRY, BEETROOT & GOAT'S CHEESE SALAD WITH POPPY SEED CROUTONS

Steps:

• First, cook the beetroots. If you're using yellow and purple beetroot, cook them separately to avoid staining. Put in a large pan of cold water, bring to the boil and simmer until the beetroots feel tender in the centre when poked with a skewer - large ones will take about 40 mins, smaller ones about 20 mins. Leave in a colander in a sink until cool enough to handle, then peel off the skin plus any remaining stalky bits - rubber gloves will stop your fingers from staining!
• For the croutons, heat oven to 200C/180C fan/gas 6. Trim the crusts off the bread and cut the bread into chunky croutons. Toss with the oil and poppy seeds to coat, plus a little salt, then spread on a baking sheet and bake for 8 mins until crispy. Leave to cool.
• To make the dressing, lightly crush the blackberries with a fork. Whisk together the vinegar, oil, mustard powder and jam with some seasoning. Stir in the crushed blackberries, their juices, and the shallots.
• To assemble, slice the cooked beetroots and arrange over 4 or 6 plates. In a large bowl, toss the leaves, croutons, blackberries and chives with some of the dressing, then crumble in the goat's cheese and divide between the plates. Drizzle everything with a little more dressing, and serve.

FRISéE AND RADISH SALAD WITH GOAT CHEESE CROUTONS

Steps:

• Combine vinegar, mustard and shallot in small bowl. Whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Combine endive and radishes in large bowl. (Can be prepared 4 hours ahead. Cover salad with damp towel and refrigerate. Cover dressing and let stand at room temperature.)
• Preheat broiler. Broil 1 side of bread until golden brown. Brush second side with olive oil. Season with salt and pepper. Spread with goat cheese. Season with pepper. Broil until bread is brown. Cut each slice into quarters.
• Add dressing to salad and toss to coat. Divide among plates. Top with croutons and serve immediately.

SMOKED SALMON, GOAT CHEESE AND MUSTARD CROUTON

Steps:

• Preheat oven to 350 degrees.
• Blend honey and dijon mustards, red onion, capers and dill.
• Arrange bread on baking sheet and lightly brush with olive oil.
• Bake until crisp, about 10 minutes. Cool.
• Spread croutons with goat cheese, then mustard mixture. Top with smoked salmon.
• Garnish with a little more dill.