Baby Greens With Warm Goat Cheese Recipes

WARM GOAT CHEESE

Steps:

• Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the egg wash and then into the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a baking rack set on a sheet pan and chill for at least 15 minutes.
• Heat the oil and butter in a medium saute pan over medium-high heat. Add the goat cheese slices and cook on both sides until browned on the outside but not melted inside.

BABY GREENS WITH WARM GOAT CHEESE

Steps:

• Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
• Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified. (dressing can be made up ahead of time).
• Heat remaining tablespoon of oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
• Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.
• Note: The easiest way to cut goat cheese is with a piece of dental floss.

WARM PECAN-CRUSTED GOAT CHEESE TOASTS WITH MIXED BABY GREENS

Steps:

• Preheat the broiler. Place the chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to coat evenly. Refrigerate until firm, if necessary, then cut into 4 to 6 uniform rounds.
• To heat the goat cheese toasts, place the bread slices on a baking sheet and drizzle with some of the olive oil. Place a round of goat cheese atop a piece of bread. Broil until the cheese is melted and browned, 3 to 5 minutes.
• Meanwhile, to make the dressing, whisk the shallot, mustard, and vinegar together in a small bowl. Add the remaining 1/4 cup oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
• To serve, toss the salad greens with just enough dressing to coat. Taste and adjust for seasoning with salt and pepper. Divide among serving plates and top each salad with a warm goat cheese toast.

BEET SALAD WITH GOAT CHEESE

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

WARM GOAT CHEESE IN PHYLLO WITH BABY GREENS

Steps:

• 1. Preheat the oven to 375 degrees F. Unroll the phyllo dough sheets on a flat surface and cover them with a slightly damp towel (if the towel is too wet, the dough will get sticky). Working quickly, so the dough doesn't get dried out, place 1 sheet of phyllo dough on a board, lightly brush with melted butter, and lightly sprinkle with bread crumbs. Place a second sheet of phyllo dough on top, brush with the melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked. Cut the sheets in half crosswise to make 2 almost squares.
• 2. Cut one of the goat cheese discs in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you are wrapping a gift that is tied on top. You will end up with extra phyllo dough on top; twist the excess into a knot on top, to enclose the cheese. Brush the discs all over with melted butter and place them on a sheet pan lined with some parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make an additional 4 packages. Bake for about 20 minutes, until the phyllo dough is lightly browned. All them to cool for 5 minutes.
• 3. While the cheese packages are baking, put the salad greens in a large bowl. Whisk together the vinaigrette ingredients, except for the olive oil. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough of the vinaigrette to moisten (you won't use all of the vinaigrette).
• 4. Distribute the salad among 6 plates and put one warm goat cheese package in the center of each plate. Sprinkle with slat and pepper and serve. Enjoy!