GOAT CHEESE VINAIGRETTE
This goat cheese dressing is rich and tangy and extremely quick.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
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.
WILD RICE AND GOAT CHEESE DRESSING
Provided by Bobby Flay
Categories side-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Combine the rice, water and 1 tablespoon of salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, about 1 hour, 15 minutes to 1 hour, 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside.
- Heat the butter in a large high-sided saute pan over medium-high heat. Add the chorizo, onions, carrots and celery and cook until soft. Add the garlic and thyme and cook for 1 minute. Add the onion mixture, bread, goat cheese, parsley and 2 cups of the chicken stock to the rice. Mix to combine. The mixture should be quite wet; add more stock, if needed. Season with salt and pepper to taste.
- Transfer the mixture to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove from the oven and let rest 10 minutes before serving.
- *Cook's note: We recommend to order from D'Artagnan because it's not raw or totally cured and cooked...it's kind of in between.
WILD RICE AND GOAT CHEESE DRESSING
Steps:
- Combine the rice, 4 cups water and 1 tablespoon of salt in a large saucepan, cover and bring to a boil over high heat and cook until the grains open all the way, about 1 1/4 to 1 1/2 hours. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside.
- Preheat the oven to 375 degrees F. Butter a 13x9x2 -inch baking dish.
- Heat 1 tablespoon of the butter in a medium saute pan over high heat. Add the chorizo and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels.
- Melt the remaining butter in a large saute pan over medium-high heat. Add the onions, carrots and celery and cook until soft, 4 to 5 minutes. Add the garlic and thyme and cook for 1 minute.
- Add the onion mixture, bread, parsley, 3 cups of the chicken stock and the egg to the rice and mix well to combine. The mixture should be very wet; add more stock, if needed. Fold in the goat cheese and season with salt and pepper to taste.
- Transfer the mixture to the prepared baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove the dressing from the oven and let rest 10 minutes before serving.
SPRING SALAD WITH CREAMY GOAT CHEESE DRESSING
Steps:
- Spiced Pecans:
- In a small bowl combine the paprika, ground coriander, cayenne pepper, salt, and pepper. Set aside.
- In a small saucepan over medium heat add the sugar and cook until all of the sugar is melted and light brown in color. Carefully whisk in the butter. Add the spice mix and turn off the heat. Add the pecans and stir with a rubber spatula until all of the pecans are completely coated. Spray with nonstick cooking spray which will help the pecans separate. Once all of the pecans are coated turn out onto a greased sheet tray or a sheet tray lined with a silicone mat. Break up any pieces that may be stuck together. Let cool 5 minutes before serving with the salad.
- In a medium bowl whisk together the goat cheese and buttermilk. Whisk in the remaining dressing ingredients until combined and smooth. Set aside.
- Heat the canola oil in a small saucepan over medium heat. Add the shallots and fry until crispy and light brown, about 5 minutes. Remove to a plate lined with a paper towel to drain.
- Add the greens to a large bowl. Drizzle with 3/4 of the dressing, season with salt and pepper, to taste, and toss to coat the greens. Transfer the salad to a platter and garnish with candied pecans, sliced grapes, and fried shallots. Drizzle with remaining dressing and serve.
BALSAMIC GOAT CHEESE SALAD DRESSING
I came up with this while on a 30-Day Detox. I needed to be creative with foods that I was allowed (and not allowed), and this is what I've come up with. Amounts are approximate, I eyeballed everything.
Provided by Sandra E.
Categories Salad Dressings
Time 5m
Yield 1/2 cup of dressing, 8 serving(s)
Number Of Ingredients 7
Steps:
- Throw everything in the blender/food processor/hand-held immersion blender(mine has an attachment with a cup and lid, so I don't even need another container).
- Blend until everything is combined.
- Use right away or store in a jar in the fridge. You may need to give it a good shake just before using if you let it sit in the fridge for a few days.
SUMMER SALAD WITH GOAT CHEESE (DUTCH)
Posted for ZWT6, this sounds fabulous! Adapted from godutch.com The amounts for the salad greens and arugula seem low to me, I will probably add more when I make this. You can substitute the nectarines for strawberries, blueberries, and/or apples if desired.
Provided by noway
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the goat cheese into long slivers of about 1/3" wide.
- Peel the nectarines and divide them in segments.
- Heat a heavy skillet or stovetop grill pan. Thinly brush the nectarine segments with about 1 tbsp walnut oil. Grill them for a minute each side and take from the pan.
- Squeeze the half lemon over a small bowl, add honey, remaining walnut oil, fresh ground black pepper and salt to taste and whisk into a smooth dressing.
- Pour the dressing over the salad greens and goat cheese.
- Put the salad into four bowls and garnish with the grilled nectarine segments.
- Serve with a wholewheat baguette and a fruity wine such as Sangria if desired.
Nutrition Facts : Calories 463.2, Fat 38.2, SaturatedFat 12.4, Cholesterol 39.2, Sodium 262.7, Carbohydrate 20.7, Fiber 3.8, Sugar 14.4, Protein 14.7
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