Mixed Greens With Goat Cheese And Cherries Food

MIXED GREENS WITH ROASTED CHERRY TOMATOES AND FRIED GOAT CHEESE CROUTONS

Steps:

• For the salad: Place the tomatoes on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until tender and starting to brown, about 20 minutes. Let cool.
• Meanwhile, toast the pecans in a large skillet over medium heat, tossing occasionally, until fragrant, 3 to 4 minutes. Let cool, then chop.
• For the vinaigrette: Whisk together the champagne vinegar, orange juice, honey, Dijon and shallot in a medium bowl. Slowly whisk in the olive oil; season with some salt and pepper.
• For the goat cheese croutons: Heat the vegetable oil in a medium skillet over medium-high heat. Slice the goat cheese into 8 equal rounds. Add to 3 shallow dishes, the flour, egg and panko. Coat each goat cheese round with flour, then egg and then panko, shaking off excess, and fry until golden on both sides, about 1 minute per side. Transfer to a paper-towel lined rack or plate.
• To assemble the salad, toss the greens, pear, pecans and tomatoes in a large bowl. Drizzle with some vinaigrette and gently toss to fully combine. Divide the salad among 4 salad plates, top each with 2 goat cheese croutons, and serve.

MIXED GREENS WITH GOAT CHEESE AND CANDIED ALMONDS

Steps:

• For almonds: Place foil on work surface.
• Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves, brushing down sides of pan with wet pastry brush.
• Increase heat and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes.
• Mix in almonds.
• Immediately pour out onto foil, separating almonds with fork.
• Cool completely (mixture will harden).
• For salad: Boil apple cider in heavy large saucepan until reduced to 1/2 cup, about 23 minutes.
• Transfer to medium bowl and chill until cold.
• Add vinegar, onion, mustard and poppy seeds.
• Gradually whisk in olive oil.
• Season dressing to taste with salt and pepper.
• Toss greens, cheese and almonds in bowl with enough dressing to coat; serve.

ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.
• In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.

MIXED GREENS WITH PECANS, GOAT CHEESE, AND DRIED CRANBERRIES

Steps:

• Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Mix greens, cranberries, and onion in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.

QUICK CHRISTMAS SALAD

Steps:

• Mix baby salad greens, pecans, dried cherries, and Parmesan cheese in a large bowl. Drizzle vinaigrette over the salad; toss to coat evenly.

MIXED GREENS WITH PEARS, CRANBERRIES, AND GOAT CHEESE

Steps:

• Combine the ingredients in a serving bowl, toss well, and serve.
• nutrition information
• Calories: 168
• Total Fat: 8g
• Protein: 5g
• Carbohydrate: 17g
• Cholesterol: 25mg
• Sodium: 452mg

ARUGULA, CHERRY AND GOAT CHEESE SALAD

Steps:

• Combine the arugula, cherries, half the nuts and the tarragon in a large bowl.
• Whisk together the vinegars, salt and pepper and olive oil. Toss with the salad. Arrange on a platter, sprinkle the goat cheese and remaining pistachios over the top, and serve.

MIXED GREENS SALAD WITH PEARS, GOAT CHEESE, AND FIG VINAIGRETTE

Steps:

• Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
• Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
• Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
• To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.