Incredible French Endive Salad With Aged Herb Goat Cheese Toasts Food

INCREDIBLE FRENCH ENDIVE SALAD WITH AGED HERB GOAT CHEESE TOASTS

Steps:

• Heat a grill pan to medium high. Turn on the broiler and place a rack at least 10 inches from the heat.
• In a blender, combine the garlic, lemon juice, a little salt, and the parsley. Turn the blender on the "puree" setting. Stream the EVOO into the blender and puree the dressing until smooth and emulsified.
• Trim the endives of tough ends and peel away any dry or badly scarred outer leaves. Place the endives in a shallow dish and pour the dressing over them. Turn them in the dressing to coat them evenly. Place on the hot grill pan and gently cook the endives for 6 to 7 minutes, until tender, turning frequently.
• Lightly toast the bread under the broiler on each side and remove. Cut the bread corner to corner to make 16 triangles. Trim the ends off the logs of cheese and cut each log into 8 disks. (Cut across the middle of each log, then keep halving the sections until you have 16 equal disks from the 2 logs.) Scatter the Herbes de Provence onto the cutting board. Gently turn each disk of cheese in the dried herbs and situate a disk on each toast. Return the toasts to the oven and broil for 2 to 3 minutes to warm the cheese through and darken the toast to a light, even golden brown.
• Remove the endives 3 at a time to a plate. Carefully halve them lengthwise with a small sharp knife and fan the halved grilled endives across the plate. Add 4 triangles of toast with warm goat cheese to the same plate and serve. Repeat with the remaining portions.

HERBED GOAT CHEESE

Steps:

• Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
• Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.

HERB CRUSTED GOAT CHEESE AND HEIRLOOM BEET SALAD

Steps:

• Boil beets until tender. Chill, peel, and cube beets.
• Form cheese balls into 1 1/4-inch diameter disks. In a bowl, combine eggs and half-and-half together. Place flour and Herb Crust into separate pans. Dredge cheese balls in the flour, then the egg mixture, and finally the herb crust. Stack the medallions on parchment paper to prevent condensation. Fry goat cheese medallions until golden brown. Drain.
• Toss the arugula in the balsamic vinaigrette, then place the 2 ounces of the arugula in the center of each plate. Arrange about 2 ounces of the beets around the rim. Place 1 goat cheese medallion on top of the arugula, and drizzle with additional balsamic vinaigrette over the beets.
• Clean all herbs from stems and chop roughly. Finely chop herbs and garlic in food processor. Add breadcrumbs and olive oil. Process until distributed.
• Combine all ingredients.

ALMOND-COATED GOAT CHEESE, FRISEE, AND BELGIAN ENDIVE SALAD

Steps:

• Preheat oven to 375 degrees. Place almonds and oil in separate shallow dishes. Using unflavored dental floss or thread, slice goat cheese into about 1-inch disks.
• Dip each disk into oil with one hand, and then into almonds with the other; press nuts into sides to adhere. Place coated disks on a small baking sheet (if not using immediately, cover with plastic wrap, and chill in refrigerator until ready to bake). Reserve remaining oil, and discard any remaining almonds.
• Just before serving, transfer baking sheet to oven. Bake until goat cheese is heated through and bottom edge is sizzling, about 10 minutes. Remove from oven, and let disks stand on baking sheet at least 2 minutes.
• Meanwhile, tear frisee into bite-size pieces, and cut the endive crosswise into 1-inch lengths. Place in a medium serving bowl; toss with reserved oil and the vinegar, and season with salt and pepper. Divide among serving plates. Using a small spatula, place a warm goat-cheese disk on top of each. Serve immediately.

BEET AND ENDIVE SALAD WITH WALNUTS

Steps:

• Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
• Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

HERBED WARM GOAT CHEESE SALAD

Steps:

• Cheese:.
• Combine garlic, thyme, pepper, salt, and oil in a bowl.
• Whisk to incorporate ingredients.
• Place the cheese slices into the mixture making sure to coat all sides.
• Cover and refrigerate overnight.
• Dressing:.
• Using a whisk mix all ingredients except olive oil in a bowl. After all are well mixed use whisk and slowly add oil to emulsify. Refrigerate till ready to serve.
• Before serving place a cookie sheet in oven and preheat to 350°.
• Spread bread crumbs onto plate and roll the cheese in them. Make sure to press the crumbs into the cheese.
• Transfer the cheese onto the hot pan and cook for 8 minutes.
• Toss the greens and all desired add ins together w/ desired amount of dressing and top each salad with cheese.
• Serve while cheese is warm.
• Prep time does not include chilling time.