Tropical Fruit Salad With Fresh Goat Cheese Food

HAWAIIAN FRESH FRUIT SALAD

Steps:

• For the dressing: Mix the lime juice, honey and ginger in a small bowl.
• For the fruit salad: Mix the fruit in a large salad bowl. Pour the dressing over the fruit and stir. Serve immediately if you use bananas.

TROPICAL FRUIT SALAD WITH FRESH GOAT CHEESE

Steps:

• Mix all ingredients together omitting the coconut and place in a serving dish and chill.
• Sprinkle toasted coconut over the top.

FARMERS' MARKET SALAD WITH SPICED GOAT CHEESE ROUNDS

Steps:

• To make the salad, steam the potatoes until just tender, about 10 minutes. Transfer to plate; cool. Steam the green beans and snap peas until crisptender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels. DO AHEAD Potatoes, green beans and snap peas can be made 6 hours ahead. Wrap separately in paper towels. Place in resealable plastic bag; chill. DO AHEAD Tear rinsed and dried salad greens into bite size pieces and combine with basil in resealable plastic bag and chill.
• DO AHEAD Coarse chop red bell pepper and chill.
• To make Vinaigrette, mix first 7 ingredients in a glass jar with tight fitting screw top lid. Tighten the lid and shake rapidly to mix. Gradually add olive oil in several batches, shaking the sealed jar after each addition to create an emulsion. Season with coarse salt and pepper. Taste and adjust seasonings to balance (necessary as different brands of mustard, wine vinegar and oil will give different flavor results and some mustards require more sugar to balance) DO AHEAD Can be made 1 day ahead. Seal jar and chill. Reshake before using.
• To make the Goat Cheese Rounds, first line a baking sheet with parchment paper. Mix the first 6 ingredients in a shallow bowl. Slice cheese log into rounds about 1/3 inch think and dip cut sides into spice mixture to coat. Place on prepared baking sheet. Chill until ready to serve. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving or may be heated on baking sheet at 375 degrees until warm but not melted - about 10 minutes.
• To serve, combine greens and basil in large bowl. Shake vinaigrette and add enough to coat lightly; toss the greens and arrange on a large platter. Next add the potatoes, green beans and snap peas to the same large bowl; add remaining dressing, toss to coat and arrange atop the greens. Scatter the tomatoes, chopped red pepper and olives over the top and surround with the goat cheese rounds.

CREAMY TROPICAL FRUIT SALAD

Steps:

• In a large bowl, combine the tropical fruit, oranges, banana and marshmallows. Add yogurt; toss gently to coat. Sprinkle with coconut and almonds. Refrigerate until serving.

TROPICAL FRUIT SALAD

Steps:

• Drain fruit salad, reserving 1/4 cup juice (discard remaining juice or save for another use). In a bowl, combine yogurt, honey and reserved juice. Fold in fruit salad, apple, strawberries and grapes. Serve immediately.

DELICIOUS FRUIT AND CHEESE SALAD

Steps:

• Combine fruit and cheese in a large bowl.
• Mix together the orange juice, the oil, honey, and the basil in a small jar with a tight fitting lid.
• Shake vigorously to combine.
• Pour over ther fruit and cheese and toss.
• Tip: you can place the plates in the freezer for a short time before you assemble the salad. Time doesn't include time for the plates are in the freezer.

TROPICAL FRUIT SALAD

Steps:

• In a large bowl combine pineapple, strawberries, lime zest and juice, and mint leaves. Sprinkle with coconut.

SPICED BUTTERNUT SQUASH, LENTIL AND GOAT CHEESE SALAD

Steps:

• Place lentils in a small bowl. Cover with cold water and soak 10 minutes. Drain.
• Cook lentils in boiling salted water until tender, but firm, about 30 minutes. Drain lentils. rinse under cold water, then drain gain.
• Preheat oven to 375 egrees. Place squash in large bowl; toss with 2 tablespoons oil, cumin, paprika and sea salt. Arrange squash in a single layer n baking sheet; roast 20 minutes. Turn squash over and roast 10 to 15 minutes longer. Cool.
• Combine lentils, pumpkin and oil from baking sheet with arugula, half the goat cheese, mint, vinegar and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.