Soft Goats Cheese Salad With Pecans Food

HONEY PECAN & GOAT CHEESE SALAD

Steps:

• In a shallow microwave-safe dish, combine pecans and 2 teaspoons honey; microwave, uncovered, on high 1-1/2 to 2 minutes or until toasted, stirring twice. Immediately transfer to waxed paper-lined baking sheet to cool. , For dressing, in a small bowl, whisk 1/3 cup oil, vinegar, remaining honey, salt and pepper; set aside., Place flour, egg and bread crumbs in separate shallow bowls. Shape cheese into eight balls; flatten slightly. Coat cheese with flour, then dip in egg and coat with bread crumbs. , Heat remaining oil in a large skillet over medium-hight heat. Fry cheese 1-2 minutes on each side or until golden brown. Drain on paper towels., Divide salad greens among four plates; top with cheese. Drizzle with dressing and sprinkle with honey pecans.

CRANBERRY, GOAT CHEESE, AND PECAN SALAD

Steps:

• In the bottom of a large mixing bowl, whisk all the ingredients for the dressing together until well emulsified.
• Add the baby greens (4 cups) and toss together well with tongs to coat in the dressing.
• Add the sliced red onion (1/4 cup), the dried cranberries (1/4 cup), and the candied nuts (1/4 cup) to the bowl on top of the greens. Use the tines of a fork to crumble the soft goat cheese (2 oz.) directly into the bowl.
• Toss everything gently together. Divide into two serving bowls or plates and serve.

SOFT GOAT'S CHEESE SALAD WITH PECANS

Steps:

• Cover a plate with the salad mix, scatter with herbs if using, drizzle with a little vinaigrette and dot with the goat's cheese over the top.
• Put the pecans in a grill pan and toast under a hot grill pan for 1-2 minutes until they smell delicious and are lightly browned. Watch them carefully, as they burn quickly.
• Remove the pecans from the heat as soon as they're ready and toss over the top of the salad and serve at once.

ROAST CHICKEN SALAD WITH PEACHES, GOAT CHEESE, AND PECANS

Steps:

• Combine first 8 ingredients; stir with a whisk.
• Combine chicken and remaining ingredients except cheese in a large bowl. Add vinegar mixture; toss gently. Sprinkle with cheese.

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.

SPINACH, TOFFEE PECAN AND GOAT CHEESE SALAD

Steps:

• Line a baking sheet with parchment paper. Preheat oven to 350°F
• Place pecans, touching each other, on prepared baking sheet. Toast in preheated oven for 10 minutes. Remove from oven. Set pan aside, leaving pecans on pan.
• Meanwhile, stir sugar and water in small saucepan over medium heat until sugar is dissolved. Boil gently, without stirring, for about 5 minutes or until mixture is a deep golden color. Drizzle syrup mixture over pecans. Let stand for about 20 minutes or until cooled completely and brittle; coarsely chop.
• Maple Vinaigrette: Shake olive oil, red wine vinegar, maple syrup, mustard and salt in a jar until well combined.
• Toss toffee pecan, spinach, cheese and cranberries in large serving bowl. Drizzle with Maple Vinaigrette and toss.

GOAT'S CHEESE, PEAR & CANDIED PECAN SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the pecans on a non-stick baking sheet. Sprinkle over the sugar and maple syrup, and toss to combine. Roast for 5-7 mins until golden, then leave to cool completely before roughly chopping.
• Meanwhile, make the dressing by combining the ingredients and seasoning well. In a large bowl, combine the pear with the rocket, and toss with a little of the dressing.
• Just before serving, blowtorch or grill the goat's cheese rounds until golden. To serve, put the remaining dressing in a squeezy bottle and swirl around the edge of the plate. Put the pear and rocket salad in the middle, scatter over the nuts and top with the goat's cheese.