Salad With Herbs And Warm Goat Cheese Food

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.

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.

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.

WARM POTATO SALAD WITH GOAT CHEESE

Steps:

• Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
• Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

SALAD WITH HERBS AND WARM GOAT CHEESE

Steps:

• Lightly toast the bread, then arrange the slices on a broiler pan lined with foil. Top each slice of toasted bread with a thick slice of the goat cheese. Brush the portions of cheese with half the olive oil and set aside until just before serving time.
• Rinse and dry the lettuce, tear it into bite-size pieces and arrange it on each of four salad plates.
• Just before serving time mix the vinegar and mustard together, then beat in the remaining three tablespoons of olive oil. Drizzle the dressing over the lettuce on the plates.
• Preheat broiler and broil the goat cheese until it is just beginning to color along the edges. Center a portion of goat cheese on toast on each salad, sprinkle with the herbs and pepper and serve at once.

FIVE-MINUTE SALAD: GOAT CHEESE, HERB AND WHITE BEAN

Steps:

• Place greens into a large bowl. Whisk together the oil, vinegar, mustard, and salt and pepper, to taste. Drizzle the dressing over the greens and toss. Divide the greens onto 4 plates, top each with about 7 tomatoes, 1/4 cup of beans and 2 tablespoons of goat cheese. Sprinkle with basil 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.

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.

WARM GOAT CHEESE SALAD

Steps:

• Combine dressing ingredients and whisk well.
• Combine bread crumbs, parmesan, and sesame seeds.
• Cut each log of goat cheese into four slices. Dip each in egg and dredge in bread crumb mixture. Cover and chill two hours.
• Melt butter in skillet over medium high heat. Fry goat cheese in two batches for 1-2 minutes per side or until browned. Drain on paper towels.
• Toss salad with dressing. Top with olives and warm goat cheese.

WARM POTATO SALAD WITH GOAT CHEESE

Steps:

• Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
• Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

WARM GOAT CHEESE SALAD WITH PEAR

Steps:

• Slice the goat cheese into four 1/2" disks. If the cheese crumbles, use your hands to form it back into a disk. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.
• Dip the goat cheese into the egg, then into the crumb mixture, turning to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up.
• Preheat oven to 450 degrees. Place the goat cheese on a baking sheet coated with cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.
• Toss the lettuce with the vinaigrette and pear. Divide between 4 plates. Top with walnuts and goat cheese.

SALADE AU CHEVRE CHAUD (SALAD WITH WARM GOAT CHEESE)

Steps:

• Preheat oven to 425 degrees.
• Place the croutons on a baking sheet and top the rounds of cheese. Sprinkle with thyme and rosemary.
• Make the vinaigrette. Mix together the vinegar, lemon juice, mustard, garlic, and tarragon. Whisk in the yogurt and oil and add salt and pepper.
• Shortly before serving the salad, place the cheese-topped croutons in the oven and bake for 6-8 minutes or until the cheese is bubbling.
• Toss the lettuce, chervil, and red pepper together with the dressing and distribute among salad plates.
• Top the salads with the hot cheese croutons, garnish with radishes and serve at once.