MESCLUN SALAD WITH GOAT CHEESE, MAPLE-GLAZED PECANS AND MAPLE DIJON VINAIGRETTE
This is the perfect fall salad for entertaining. The dressing has that savory-sweet flavor combo that everyone loves.
Provided by Jennifer Segal, adapted from The Washington Post
Categories Salads
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.
- In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside.
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately.
Nutrition Facts :
BACON-WRAPPED STUFFED FIGS
Our version of the retro hors d'oeuvre rumaki - bacon-wrapped water chestnuts and chicken liver - substitutes figs, goat cheese and pesto for a fruity, tangy twist. Consider it rumaki 2.0.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Position an oven rack in the center of the oven, and preheat the broiler. Slice the figs about 3/4 of the way down the center lengthwise, and open each like a book; set aside.
- Combine the goat cheese, pesto, lemon juice and zest and 1/4 teaspoon each salt and pepper in a small bowl with a rubber spatula. Fill each fig with about 1 teaspoon of the cheese-pesto mixture.
- Wrap each stuffed fig with a slice of bacon, and secure with a toothpick. Put the figs, seam-side down, on a rimmed baking sheet.
- Broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side.
MESCLUN SALAD WITH GOAT CHEESE AND BALSAMIC VINAIGRETTE
Steps:
- 1. Heat oven to 350°. Toss bread cubes with 1 tbsp. of the oil in a large bowl and season with salt and pepper to taste. Arrange bread cubes on a baking sheet and bake until crisp and golden brown, 12-14 minutes. Let cool. 2. Roughly chop garlic; sprinkle with a little salt. Using the side of a knife, scrape garlic into a paste; transfer to a bowl. Add vinegar and mustard; whisk to combine. Slowly drizzle in remaining oil while whisking constantly to form a smooth vinaigrette. Season with salt and pepper to taste. 3. Combine croutons, mesclun, cranberries, pecans, and thyme in a bowl. Add some of the dressing; toss well to combine. (Reserve remaining dressing for another use.) Crumble goat cheese over salad and divide between plates.
MESCLUN SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Quick & Easy Salad Dressing Vinegar Healthy Shallot Lettuce Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.
GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON
This is another of the recipes that disappeared so quickly that I didn't get to take a photo of them....they are that good!! They have a little bit of sweet from the fig, some tang from the cheese, and salt from the bacon. A great balance of flavors! The aged goat cheese called for in this recipe is firmer than fresh and has a dry rind. Two of the kinds that work best in this dish are Bucheron and Pouligny-St. Pierre, both have just the right amount of tang.
Provided by SkinnyMinnie
Categories Fruit
Time 25m
Yield 16 fig halves
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Cook bacon in a large heavy skillet over medium heat, turning occasionally, until most of the fat is rendered but bacon is still pliable, about 10 minute You do not want crispy bacon!
- Transfer the bacon to a paper towel to drain.
- Remove 1 scoop of flesh from each of the fig halves with the small end of a melon-baller, set aside for another use. (Makes great ice cream or just bite sized snacks).
- Scoop out a piece of the goat cheese with the same meon-baller and fill in the hole in each fig half with the cheese scoop.
- Stir together brown sugar, cumin, and salt in a small bowl.
- Rub the mixture onto 1 side of each bacon slice, and cut each bacon slice in half to have 16 slices of bacon.
- Wrap 1 of the half strips of bacon around 1 of the fig halves, leaving the sugar/spice side out, and secure with a toothpick.
- Broil the figs, cut side up, on the rack of a broiler pan about 3 inches from the heat, until bacon is browned - about 2 minute.
- Cool slightly and then discard toothpicks.
- Serve warm.
Nutrition Facts : Calories 117.5, Fat 8.6, SaturatedFat 3.4, Cholesterol 13.3, Sodium 186.8, Carbohydrate 7.6, Fiber 0.7, Sugar 6.7, Protein 3
FIGS STUFFED WITH GOAT CHEESE
Here's a super-simple appetizer. Fresh figs are halved and stuffed with any creamy, flavorful cheese. A good blue works, but creamy goat cheese, drizzled with balsamic vinegar, is even more crowd-pleasing.
Provided by Mark Bittman
Categories easy, finger foods, appetizer
Time 15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
- Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 9 grams
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