Warm Goat Cheese Salad With Pears And Walnuts Food

ARUGULA SALAD WITH PEARS, GOAT CHEESE AND WALNUTS

Steps:

• Combine all ingredients in a blender or mini food processor until very smooth.
• Put the greens in a large bowl or on a platter. Top with the remaining ingredients.
• Drizzle with 2 or 3 tablespoons of the dressing and toss gently to coat. Serve the salad with additional dressing to taste on the side.

GRIDDLED PEAR & BLUE CHEESE SALAD

Steps:

• Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
• Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.

SALAD WITH WARM GOAT CHEESE

Steps:

• Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

A RESTAURANT-WORTHY WARM GOAT CHEESE SALAD RECIPE

Steps:

• Slice the goat cheese into four 1⁄2" disks (a piece of unflavored dental floss makes this job easy). If the cheese crumbles, use your hands to form it back into disks. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper. Dip the goat cheese into the egg, then into the crumb mixture and turn to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up. Preheat the oven to 450°F. Place the goat cheese on a baking sheet coated with non-stick cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes. Toss the lettuce with the vinaigrette and pear. Divide among 4 cold plates. Top with the walnuts and goat cheese.

PEAR AND GOAT CHEESE SALAD WITH WALNUTS

Steps:

• In a small skillet, dry-roast walnuts over medium heat for 1 to 5 minutes, stirring frequently. Finely chop.
• Meanwhile, arrange 1/2 cup salad greens on each of eight plates; set aside.
• Cut pears in half lengthwise. With a melon baller, remove seeds and make a small, round cavity in each pear half.
• Cut cheese into eight pieces; shape each into a ball. Roll in walnuts and place one in each pear cavity. Arrange pears on lettuce.
• Pour vinegar into a small bowl; add sugar, whisking until dissolved.
• Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining walnuts.

PEAR AND GOAT CHEESE SALAD

Steps:

• In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop.
• Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside.
• Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half.
• Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce.
• Pour vinegar into a small bowl; add sugar, whisking until dissolved.
• Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.

PEAR SALAD WITH HONEY BALSAMIC DRESSING

Steps:

• Make a bed of spinach on your plate or in a bowl. Add the sliced pears, then sprinkle with the crumbled goat cheese, dried cranberries, and chopped walnuts. Drizzle or toss in the honey balsamic vinaigrette. See instructions for the honey balsamic vinaigrette below.

WARM GOAT CHEESE SALAD WITH PEAR

Steps:

• Slice the goat cheese into four 1/2" disks. If the cheese crumbles, use your hands to form it back into a disk. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.
• Dip the goat cheese into the egg, then into the crumb mixture, turning to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up.
• Preheat oven to 450 degrees. Place the goat cheese on a baking sheet coated with cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.
• Toss the lettuce with the vinaigrette and pear. Divide between 4 plates. Top with walnuts and goat cheese.

WARM ROASTED MUSHROOM, PEAR, WALNUT + AVOCADO SPINACH SALAD

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Place the quartered mushrooms and red onion in the centre of a baking sheet. Drizzle with oil and add a pinch of sea salt and freshly ground black pepper. Toss to coat and spread out in an even layer. Roast for 17-20 minutes.
• Make the dressing: Combine the oil, balsamic, lemon juice, salt, pepper, garlic, maple syrup, and dijon mustard in a jar. Secure the lid and shake vigorously to combine.
• Meanwhile, make the rest of the salad: Place the chopped spinach (no need to chop if using baby spinach) or kale in a large bowl. Add the still warm roasted mushrooms and onion. This will cause the spinach or kale to wilt slightly. Drizzle with 1/4 cup of the dressing and toss to coat. Top with walnuts, avocado, and pears (you can reserve some for garnishing individual servings if you like). Toss again and plate. Serve with additional dressing, as desired.

WARM GOAT'S CHEESE SALAD

Steps:

• Pre-heat the oven to 190C.
• Cut the Cos Lettuce up and put it into a serving bowl.
• Put the Goat's Cheese into the oven onto a tray or any dish. Keep an eye on it every few minutes by putting a knife through the middle to see if it is soft in the middle. You want the Goat's Cheese to be firm on the outside but slightly soft and warm on the inside.
• Put some olive oil and minced garlic in a small frying pan. Heat for about 15-30 seconds till it is warm. Pour it over the lettuce. Leave a little bit of oil and garlic in the pan.
• In the pan, heat (not cook) the sliced tomato on both sides and the olives. Then put the sliced tomato and olives on top of the salad. The sliced tomato should be spread round the outer of the salad bowl (so that the Goat's Cheese can be place in the middle)
• Once the goat's cheese is ready, slide it on top of the salad. Cracked Black Pepper to serve.

PEAR AND GOAT CHEESE SALAD

Steps:

• Make homemade balsamic dressing by adding all the ingredients to a mason jar. Shake well to incorporate. If you have an immersion blender, blend ingredients together until creamy.
• To make the candied walnuts, combine all ingredients together in a small bowl. Stir until each walnut is coated. Place nut mixture on medium-low heat in a saute pan. Cook for 2 minutes, stirring frequently being careful not to burn. Remove from heat after 2 minutes and place aside to cool.
• Layer lettuce, sliced pears and crumbled goat cheese on a serving platter or in a large bowl. Top with cooled candied walnuts and dressing with balsamic dressing prior to serving.

WARM GOAT CHEESE SALAD WITH PEARS AND WALNUTS

Steps:

• Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)
• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine mixed greens, Belgian endive and pears in large bowl.
• Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.
• Toss salad with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.

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.

WARM GOAT CHEESE AND PEAR SALAD WITH WALNUTS

Steps:

• 1. Mix breadcrumbs and thyme in a pie plate - season goat cheese rounds with salt and pepper. Dip each cheese round into the beaten egg and then into breadcrumb mixture, coating completely, cover and refrigerate until ready to use.
• 2. Whisk all the vinegar and all the mustard in small bowl to blend. Gradually whisk in the ½ cup oil Season with salt and pepper
• 3. Combine greens and pears in a large bowl
• 4. Heat remaining oil (3 tbls) in skillet over medium heat. Add walnuts and saute until toasted. Transfer to a plate using a slotted spoon. Working in batches, add cheese rounds to skillet and sauté until crisp. Toss salad with enough dressing to coat. Divide among plates. Place a cheese round in the center of each salad and sprinkle with walnuts.