Sesame Thyme Crusted Goat Cheese With Arugula Salad With Warm Shiitake Tomato Vinaigrette Food

GOAT CHEESE VINAIGRETTE

Steps:

• Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.

ARUGULA GOAT CHEESE SALAD

Steps:

• Add 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar to a jar. Add salt and pepper and cover the jar.
• Shake all the ingredients together until combined and then set aside.
• Next, in a small skillet, toast the slivered almonds over medium heat for 4-5 minutes or until golden brown.Remove from heat and set aside until cool.
• Add arugula, red onion, tomatoes, dried cranberries, goat cheese crumbles, and slivered almonds into a large bowl and toss all of the ingredients together.
• Finally, drizzle dressing onto the salad, one tablespoon at a time. Continue to add one tablespoon of dressing until the salad is dressed as desired.

ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL

Steps:

• In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
• In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
• Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.

PLEASANT RIDGE RESERVE AND WARM ARUGULA SALAD

Steps:

• For the vinaigrette, reduce the cider in a sauté pan over medium heat until 2/3 cup remains. Cool. Place the vinegar, mustard, shallots, and chervil in a bowl. Mix well. Drizzle the oils in slowly. After the dressing has emulsified, add the cider. Season and reserve.
• For the crispy beets, fry the sliced beets until crisp. Drain on paper towels, and salt lightly.
• For the salad, combine the salad ingredients with half of the vinaigrette in a large metal mixing bowl. Place the bowl over a medium flame. Quickly toss the salad to wilt the greens slightly. Transfer to six plates. Top with the crispy beets. Drizzle the remaining vinaigrette around the salad.
• Recipe by Chef Todd Downs

ARUGULA AND GOAT CHEESE SALAD

Steps:

• Whisk together the mustard, lemon juice & oil (I mixed mine in my mini mixer).
• Place Arugula in a large bowl and toss with the dressing.
• Divide between 4 plates.
• Sprinkle grapes, cheese, cper & hemp heart over the arugula.
• Serve.

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.