Spinach Salad With Goat Cheese And Ham Food

SPINACH SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
• Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
• Serve immediately topped with goat cheese and walnuts.

BRONZE AND RED LETTUCE SALAD WITH SERRANO HAM AND GOAT CHEESE SPIRALS

Steps:

• Stir goat cheese, 2 tablespoons hazelnut oil, 1/4 teaspoon rosemary, and lemon peel in small bowl to blend. Season lightly with salt and pepper.
• Place sheet of plastic wrap on work surface. Place 1 slice ham in center of plastic. Spread generous 2 tablespoons goat cheese mixture evenly over ham. Place single layer of spinach leaves over cheese mixture. Top spinach with second ham slice. Repeat layering 2 more times. Starting at 1 long side and using plastic wrap as aid, roll up ham jelly-roll style. Place additional ham slice over seam to cover exposed cheese and spinach leaves (roll will be about 1 1/2 to 2 inches in diameter). Wrap tightly in plastic. Repeat with remaining ham, cheese, and spinach to form second roll. Chill until firm, at least 6 hours. (Can be prepared 2 days ahead. Keep chilled.)
• Whisk 1/2 cup hazelnut oil, 1/4 teaspoon rosemary, Sherry vinegar, shallot, and sugar in small bowl. Season dressing with salt and pepper.
• Toss lettuces with 1/4 cup dressing and 1/4 cup hazelnuts. Mound salad in center of 8 plates. Unwrap ham rolls. Slice each roll into twelve 1/2-inch-thick rounds. Arrange 3 rounds around each salad; sprinkle salad with remaining nuts, drizzle dressing around salad and over ham rounds, and serve.

GRILLED HAM SALAD WITH PEACHES AND GOAT CHEESE

Steps:

• Preheat a grill to medium. Toast the pecans in a dry skillet over medium-high heat, stirring occasionally, 5 to 7 minutes; set aside.
• Lightly brush the grill grates with olive oil. Add the ham steaks and grill until marked and heated through, 2 to 3 minutes per side. Remove to a cutting board and slice into 1/2-inch-thick strips; set aside.
• Whisk the vinegar, honey, mustard, herbs and shallot in a large bowl. Slowly whisk in the olive oil until emulsified. Add the peaches, mesclun, pecans and ham and gently toss. Season with salt and pepper and top with the goat cheese.

SPINACH SALAD WITH HOMEMADE BALSAMIC VINAIGRETTE RECIPE

Steps:

• Place spinach, goat cheese, craisins, and nuts in a salad bowl.
• Whisk dressing ingredients together and drizzle over greens.
• Season to taste with fresh ground black pepper.

SPINACH, GOAT CHEESE AND ROASTED CARROT SALAD

Steps:

• Place a baking sheet in the oven; preheat to 450 degrees F. Toss the carrots with 1 tablespoon olive oil, a big pinch of salt and a few grinds of pepper in a large bowl. Spread the carrots on the hot pan and bake until lightly browned and tender, 20 to 25 minutes.
• Meanwhile, toast the almonds in a small dry skillet over low heat, stirring frequently, about 5 minutes. Let cool.
• Whisk the vinegar, honey, mustard and shallot in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil until combined. Add the spinach, lettuce and almonds and toss to coat. Season with salt and pepper. Transfer the salad and carrots to a platter. Top with the goat cheese and chives.

GOAT CHEESE AND SPINACH SALAD WITH WARM VINAIGRETTE

Steps:

• Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold); pull off the skin that encircles the cheese.
• With a sharp knife, cut the Bucheron into 6 thin slices and place on a large plate.
• Cover with plastic wrap and let stand at room temperature until ready to assemble the salad. (If the edges crumble a bit, don't worry--put the crumbled cheese aside with the slices.).
• Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
• Drain in a colander and dry thoroughly with paper towels.
• Tear the leaves into pieces and set aside in a salad bowl.
• Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
• When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette--enough to barely coat the leaves.
• Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
• In a small saucepan, warm the remaining vinaigrette over moderate heat.
• As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
• Serve immediately.

WARM SPINACH, MUSHROOM, AND GOAT CHEESE SALAD

Steps:

• Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
• Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.

SPINACH AND GOAT CHEESE SALAD WITH BEETROOT VINAIGRETTE

Steps:

• In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.
• In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.
• In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.

PEAR-AND-SPINACH SALAD WITH GOAT CHEESE VINAIGRETTE

Steps:

• Place spinach in a salad bowl.
• Toss pear slices with lemon juice and add to bowl.
• Place remaining ingredients in a food processor or blender and process until smooth.
• Toss vinaigrette with salad.

SPINACH-AND-GOAT-CHEESE SALAD

Steps:

• In a small bowl, whisk together mustard and vinegar; season with salt and pepper. Whisking constantly, add oil in a slow, steady stream until emulsified.
• Place nuts and spinach in a serving bowl. Sprinkle with cheese, and add figs; gently toss with vinaigrette to combine.

SPINACH SALAD WITH HAM AND EGG

Steps:

• In a medium-size saucepan, heat olive oil over medium-high. Add onion. Remove from heat, and stir in vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
• In a large bowl, combine spinach, ham, and radishes. Drizzle onion mixture over salad, and toss to coat evenly. Garnish with hard-cooked eggs, and serve.

EMERIL'S SPINACH, DRIED CHERRY AND GOAT CHEESE SALAD WITH WARM

Steps:

• n a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan.
• To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to de-glaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.
• In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.

SPINACH SALAD WITH BERRIES AND GOAT CHEESE

Steps:

• Divide spinach amongst 2 plates. Top each plate with half of the strawberries, blueberries, and raspberries. Sprinkle with goat cheese and sliced almonds, adjusting quantities if needed to your tastes and preferences.
• Drizzle salad with raspberry vinaigrette to serve.