Tomato Salad With Crumbled Goat Cheese Pine Nuts Food

HEIRLOOM TOMATO SALAD WITH CRUMBLED GOAT CHEESE

Steps:

• Whisk mayonnaise, buttermilk, green onions, lemon juice, garlic, and salt for dressing together in a small bowl. Chill in the refrigerator until ready to use if not serving immediately.
• Combine tomatoes, onion, lemon juice, salt, and pepper for salad in a bowl.
• Divide mixture between plates. Drizzle with dressing and top with crumbled goat cheese.

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.

TOMATO AND GOAT'S CHEESE CRUMBLE

Steps:

• Pre-heat the oven to 375 F, 190 C/ gas mark 5.
• Roughly chop the tomatoes, leaving the cherry ones whole; heat 2 tablespoons oil in a pad, add the chopped tomatoes and seasoning and cook for 10 minutes (stirring occasionally) until softened; remove from the heat and stir in cherry tomatoes.
• Spoon half the tomato mix into an oven proof dish (1 litre/1 ¾ pints size) and crumble half of the goat's cheese on top; repeat the layers.
• Heat remaining olive oil in a frying pan and lightly fry the pine nuts and breadcrumbs; remove from the heat and stir in half the parmesan; scatter breadcrumb mix over the tomatoes and cheese, then top with the rest of the parmesan.
• Bake for 20-25 minutes, until golden.

LENTIL, TOMATO, AND GOAT CHEESE SALAD

Steps:

• Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes, and drain well.
• Whisk together in a large bowl vinegar, green onions and mustard in large bowl.
• Gradually whisk in oil.
• Season with salt and pepper to taste.
• Add lentils and let stand until cool.
• When cool, add cucumber, tomatoes, onion, dill, parsley and garlic to lentil mix.
• Season again with salt and pepper to taste.
• Cover and chill about 1 hour.
• Just before serving, crumble goat cheese over salad and mix gently to combine.
• If using lightly-toasted nuts, sprinkle over salad and gently mix in, reserving 2 T to garnish on the top.

TOMATO SALAD WITH GOAT CHEESE

Steps:

• Cover each plate with a layer of mesclun or mixed greens. Place sliced tomatoes on top. Salt generously.
• Mix the dressing ingredients into an emulsion.
• Crumble the goat cheese onto the tomato slices.
• Season with salt and pepper to taste.
• Pour dressing on top lightly and add the chopped parsley or basil.