Red Jalapeno Salad With Melted Goat Cheese Recipes

CRISPY GOAT CHEESE SALAD

Steps:

• For the goat cheese: Preheat the oven to 400 degrees F. Line a small baking sheet with parchment and set aside.
• Stir together the goat cheese, basil, lemon and salt with a rubber spatula in a medium bowl.
• Lay one sheet of phyllo flat in front of you. Brush it gently with some of the oil. Lay another piece of phyllo on top and brush gently with more oil. Continue two more times to have 4 sheets of phyllo. Cut the dough into 5 strips. Scoop a tablespoon of the goat cheese mixture onto one end of a strips. Bring a corner up and over the cheese to line up the bottom edge with the right edge of the phyllo forming a triangle. Continue to do this, folding the phyllo like flag, until you have a little triangle goat cheese package. Continue with the remaining strips and repeat the process with remaining sheets of phyllo. Place the triangles on the prepared pan and brush the tops with more oil. Sprinkle the tops with a pinch of salt. Bake until golden brown and crispy, about 12 minutes.
• For the salad: Whisk together the oil and lemon juice in a large bowl. Season with the salt. Add the greens and toss gently to coat. Sprinkle with the flower petals and toss gently to coat. Pile the salad on a platter and place the goat cheese packs around the salad.

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.

RED BELL PEPPER, SPINACH, AND GOAT CHEESE SALAD WITH OREGANO DRESSING

Steps:

• Whisk oil, lemon juice, and oregano in large bowl to blend. Season to taste with salt and pepper. Add spinach, bell peppers, celery, goat cheese, and red onion to dressing; toss to coat. Divide salad among 4 plates and serve.

GREEK SALAD WITH GOAT CHEESE

Steps:

• Sprinkle a little kosher salt into a large glass or ceramic salad bowl. Rub the cut side of the garlic over the salt. Discard the garlic.
• Place the lettuce, radishes, onion, scallions, green pepper and tomatoes in the bowl. Add the oregano, mint and dill.
• Shortly before serving add the olive oil, toss, then add the vinegar. Season the salad to taste with salt and pepper.
• Crumble the goat cheese over the salad, then arrange the olives and anchovy fillets on top. Toss again at the table before serving.

RED JALAPENO SALAD WITH MELTED GOAT CHEESE

Steps:

• In a Blender combine the first 7 ingredients. Add more water if needed. Slowly drizzle in first the canola oil then the olive oil. Pour into bowl and add the jalapeno, cilantro and lime. Can be made up to 1 day ahead, cover and chill. Combine lettuce in bowl and toss with dressing to coat. Crumble goat cheese on top of salad - do not toss. Toast pine nuts and immediately pour on top of goat cheese till melted and creamy, toss and enjoy! *Serve with lime wedges.