Salad With Walnut Vinaigrette And Warm Chevre Food

GARDEN SALAD WITH WALNUT VINAIGRETTE

Steps:

• To prepare dressing, puree all ingredients in a small blender or food processor until smooth. Cover and refrigerate until ready to serve. (May be prepared several days ahead.)
• Place greens, walnuts, tomatoes and onion in a large bowl and drizzle with dressing; toss well to coat. Season with pepper and serve immediately.

WALNUT VINAIGRETTE

Steps:

• Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
• Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.

SALADS WITH PISTACHIO-CRUSTED GOAT CHEESE

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the orange juice, vinegar, orange zest, honey, salt, cumin and 5 tablespoons walnut oil. Pour over salad; toss to coat. Divide among four serving plates., Place pistachios in a food processor; cover and process until ground. Transfer to a small bowl; stir in bread crumbs. Cut goat cheese into four slices; brush slices with remaining oil. Coat in crumb mixture., In a small nonstick skillet coated with cooking spray, cook cheese slices over medium heat for 1-2 minutes on each side or until golden brown. Place on salads.

SALAD WITH WALNUT VINAIGRETTE AND WARM CHEVRE

Steps:

• For the vinaigrette:
• Combine the vinegar, mustard and honey in a small mixing bowl; whisk to combine thoroughly.
• Add the oils in a slow, steady stream, whisking continuously, until the vinaigrette is creamy and emulsified.
• Add the parsley and season to taste with salt and pepper; set aside until needed.
• For the Chevre:.
• Preheat oven to 400 degrees Farenheit.
• Finely chop parsley, chives and walnuts.
• Season chevre lightly with salt and pepper.
• Spread parsley/chive/walnut mixture on a plate and roll chevre in it, pressing down lightly to coat it completely.
• Wrap in plastic wrap and refrigerate at least 10 minutes.
• Slice chevre into 6 evenly sliced rounds and place on a parchment-lined baking sheet and place in oven until cheese is heated through -- about 5 minutes.
• For the salad:.
• Combine the salad greens, onion, walnuts and berries and toss gently to mix.
• Add just enough dressing to lightly coat each leaf.
• Season to taste with salt and pepper.
• Mound salad on plates and place one or two rounds of warm chevre on top of each salad and serve immediately.

BEET SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• Drain and cut up beets.
• In a medium bowl, combine cut-up beets, basil, and pepper.
• Drizzle with 2 tablespoons of the salad dressing; toss to coat.
• Arrange greens on 2 salad plates; sprinkle with remaining dressing.
• Top with beet mixture, walnuts, and goat cheese.

WARM GOAT CHEESE SALAD WITH PEARS AND WALNUTS

Steps:

• Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)
• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine mixed greens, Belgian endive and pears in large bowl.
• Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.
• Toss salad with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.

WALNUT VINAIGRETTE

Steps:

• In a medium bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until emulsified. Season with salt and pepper. Cover, and refrigerate until ready to use. Before using, whisk well. Store in an airtight container, refrigerated, up to 1 day.

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
• In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.