Dried Cherry And Goat Cheese Salad With Dijon Vinaigrette Recipes

DRIED CHERRY AND GOAT CHEESE SALAD WITH DIJON VINAIGRETTE

Dried Cherry and Goat Cheese Salad With Dijon Vinaigrette image

Make and share this Dried Cherry and Goat Cheese Salad With Dijon Vinaigrette recipe from Food.com.

Provided by missanry

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (10 ounce) bag mixed salad greens
1 cup dried cherries
1/2 cup hormel bacon piece
1/2 onion, sliced thin
1 (4 ounce) package athenos traditional crumbled goat cheese
1/2 cup planters walnut pieces, toasted
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Grey Poupon Dijon Mustard
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil

Steps:

TOSS greens with cranberries, cheese, bacon, onion and toasted walnuts in salad bowl.
BEAT vinegar, honey, mustard and pepper with wire whisk until well blended. Gradually add oil, beating until well blended.
POUR over salad; toss to coat.

GOAT CHEESE SALAD WITH PANCETTA, DRIED CHERRY AND PORT DRESSING

Goat Cheese Salad with Pancetta, Dried Cherry and Port Dressing image

Categories Salad Nut Pork Side Bake Sauté Goat Cheese Cherry Pine Nut Spinach Port Fall Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 11

Ingredients

1 1/4 cups dried tart cherries
1/2 cup tawny Port
5 ounces pancetta or bacon, chopped
2 shallots, minced
1 garlic clove, minced
1/3 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
1 5.5-ounce log soft fresh goat cheese (such as Montrachet), cut into 1/2-inch-thick slices
1 5-ounce bag mixed salad greens
1/2 cup pine nuts, toasted

Steps:

Combine cherries and Port in heavy small saucepan. Bring to simmer over medium heat. Remove from heat; let stand until cherries swell, about 15 minutes. Sauté pancetta in heavy large skillet over medium-low heat until crisp, about 8 minutes. Add shallots and garlic; cook 2 minutes. Add oil, then vinegar and sugar; stir until sugar dissolves. Stir in cherry mixture. Season with salt and pepper. (Dressing can be made 2 hours ahead. Set aside in skillet at room temperature.)
Preheat oven to 350°F. Place goat cheese slices on rimmed baking sheet. Bake until warm, about 10 minutes. Meanwhile, combine salad greens and pine nuts in bowl. Rewarm dressing and pour over salad; toss to blend. Top with warm goat cheese and serve.

ARUGULA, CHERRY AND GOAT CHEESE SALAD

Arugula, Cherry and Goat Cheese Salad image

This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you're not inclined to add fruits like blueberries and cranberries to salads, this combination could change your mind. Even sweet cherries have a tart edge to them, and the combination of their sweet/tart flavor and juicy but firm texture with the pungent arugula, creamy goat cheese and crunchy nuts works very well.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 5m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 6-ounce bag baby arugula
16 cherries, halved and pitted
Scant 1/4 cup pistachios or almonds, (about 1 ounce), lightly toasted and chopped
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil
2 ounces goat cheese, crumbled

Steps:

Combine the arugula, cherries, half the nuts and the tarragon in a large bowl.
Whisk together the vinegars, salt and pepper and olive oil. Toss with the salad. Arrange on a platter, sprinkle the goat cheese and remaining pistachios over the top, and serve.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 262 milligrams, Sugar 6 grams

WARM GOAT CHEESE SALAD WITH DRIED CHERRIES AND PANCETTA VINAIGRETTE

Warm Goat Cheese Salad with Dried Cherries and Pancetta Vinaigrette image

Categories Salad Sauté Goat Cheese Cherry Lettuce Gourmet

Yield Serves 4 generously

Number Of Ingredients 9

Ingredients

8 cups mesclun (mixed baby greens), washed and dried
4 ounces dried cherries (about 1 cup)
6 ounces soft mild goat cheese
1/4 teaspoon freshly ground black pepper, or to taste
a 1/2-pound piece of pancetta (Italian unsmoked cured bacon), cut into strips about 1/8-inch thick and 1 inch long
1/4 cup olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh thyme leaves
6 tablespoons sherry vinegar

Steps:

In a large serving bowl, combine mesclun and dried cherries. Crumble goat cheese on top and sprinkle with pepper.
In a large skillet cook pancetta in oil over moderate heat, stirring, until lightly browned. Pour off about 3 tablespoons (about 1/3 cup should be left in skillet with pancetta). Add garlic and sauté mixture, stirring, until garlic is golden. Carefully add thyme and vinegar. Increase heat to moderately high and boil mixture 1 minute.
Add hot vinaigrette to salad and toss. Serve salad immediately.

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