Hazelnut Crusted Goat Cheese Salad Food

BAKED GOAT'S CHEESE WITH HAZELNUT CRUST & BALSAMIC ONIONS

Steps:

• Halve the goat's cheeses horizontally and mix the nuts with the crumbs. Coat the cheese in the egg, then the nut mixture. Mark the cut side of the cheese with a large piece of nut to show which side up it should be.
• For the onions, heat the oil in a non-stick pan, then add the onions. Stir well and cook for 10 mins until softened and starting to turn golden. Tip in the balsamic vinegar and honey, season and stir over the heat until syrupy. If freezing, open-freeze the cheeses until solid, then wrap individually with cling film and foil. Pack the onions into a freezer bag once cool. To defrost, thaw the onions and warm gently in a pan.
• To cook and serve, heat oven to 200C/180C fan/gas 6. Place the cheese on a sheet of baking parchment on a baking tray and bake for 20 mins. If you're baking from frozen, add another 5 mins.
• Arrange the salad leaves on plates and spoon the onions on top. Add the goat's cheese, drizzle with any juice from the onions and serve immediately.

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.

HAZELNUT-CRUSTED GOAT CHEESE NIBBLERS

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Working in batches, dredge each goat cheese slice in flour, dip into the egg and then coat with hazelnuts.
• Fry cheese slices in hot oil for 1 minute per side or until golden brown.
• Drain on paper towels and serve warm. You can dip the goat cheese nibblers in mayonnaise if you want.

RADICCHIO, GOAT CHEESE, AND HAZELNUT SALAD

Steps:

• In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.

PLUM, GOAT CHEESE, AND HAZELNUT SALAD

Steps:

• Whisk together olive oil, vinegar, honey, thyme, salt, and pepper in a small bowl.
• Combine lettuce, plums, goat cheese, and hazelnuts in a large bowl. Add dressing and toss to combine.

GREEN SALAD WITH APPLES AND WARM HAZELNUT-CRUSTED GOAT CHEESE

Steps:

• Preheat oven to 400. Toss onions, 1/4 c. vinegar and 1/4 c. oil on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until onions are lightly carmelized, turning often, about 30 min. Cool. (can be made 1 day ahead, chilled and brought to room temp. before using). Press each goat cheese round into 1/2" thickness. Mix 1 c. chopped hazelnuts and breadcrumbs in a med. bowl to blend. Whisk egg yolks and 1/4 c. water in a small bowl. Dip cheese rounds into the yolk mixture, then into the breadcrumb mixture, coating completely and pressing gently to adhere. Place on baking sheet. cover; chill at least 30 min. or overnight. Whisk 1/4 c. vinegar and shallots in another small bowl. Gradually whisk in 1/2 c. olive oil. Season to taste with salt and pepper. Set dressing aside. Heat 2 Tbls. oil in heavy large skillet over med-high heat. Add cheese rounds; cook until outside is crisp and brown, about 2 min. per side. Remove from heat. Toss greens and apples in a large bowl with enough dressing to coat. Divide among 8 plates. Top with onions, goat cheese and nuts.