Seared Chicken Salad With Cherries And Goat Cheese Dressing Food

SEARED-CHICKEN SALAD WITH CHERRIES AND GOAT CHEESE DRESSING

Steps:

• In a small bowl, whisk together sour cream, goat cheese, chives, vinegar, and 2 tablespoons water; season with salt and pepper. Set dressing aside.
• In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Working in batches, cook until opaque throughout, 2 to 3 minutes per side. Thinly slice chicken crosswise.
• Divide lettuce among 4 plates; top with chicken, cherries, and walnuts. Serve salad with dressing alongside.

PEAR AND GOAT CHEESE SALAD

Steps:

• In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop.
• Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside.
• Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half.
• Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce.
• Pour vinegar into a small bowl; add sugar, whisking until dissolved.
• Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.

CHICKEN SALAD WITH NECTARINES AND GOAT CHEESE

Steps:

• In a large bowl, stir together the nectarines, shallot and lemon juice. Season to taste with salt and pepper. In a medium bowl, mash together the buttermilk, goat cheese and lemon zest. Season to taste with salt and pepper and thin with more buttermilk until it's the consistency of a dip. (Both mixtures can be made up to an hour ahead and refrigerated. Bring to room temperature before eating.)
• When you're ready to eat, add the chicken, pita chips, and olive oil to the nectarines and stir to combine. Add the greens, season them with salt and pepper, and stir once more. Taste and adjust salt, pepper, lemon juice, and oil until flavors are bright and punchy.
• Spread the goat cheese cream on plates, then top with the salad (or dot the salad with the goat cheese cream). Serve immediately.

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.

GOAT CHEESE SALAD WITH PANCETTA, DRIED CHERRY AND PORT DRESSING

Steps:

• Combine cherries and Port in heavy small saucepan. Bring to simmer over medium heat. Remove from heat; let stand until cherries swell, about 15 minutes. Sauté pancetta in heavy large skillet over medium-low heat until crisp, about 8 minutes. Add shallots and garlic; cook 2 minutes. Add oil, then vinegar and sugar; stir until sugar dissolves. Stir in cherry mixture. Season with salt and pepper. (Dressing can be made 2 hours ahead. Set aside in skillet at room temperature.)
• Preheat oven to 350°F. Place goat cheese slices on rimmed baking sheet. Bake until warm, about 10 minutes. Meanwhile, combine salad greens and pine nuts in bowl. Rewarm dressing and pour over salad; toss to blend. Top with warm goat cheese and serve.