Salad With Walnut Vinaigrette And Warm Chevre Recipes

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
• In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

SALAD WITH WALNUT VINAIGRETTE AND WARM CHEVRE

Steps:

• For the vinaigrette:
• Combine the vinegar, mustard and honey in a small mixing bowl; whisk to combine thoroughly.
• Add the oils in a slow, steady stream, whisking continuously, until the vinaigrette is creamy and emulsified.
• Add the parsley and season to taste with salt and pepper; set aside until needed.
• For the Chevre:.
• Preheat oven to 400 degrees Farenheit.
• Finely chop parsley, chives and walnuts.
• Season chevre lightly with salt and pepper.
• Spread parsley/chive/walnut mixture on a plate and roll chevre in it, pressing down lightly to coat it completely.
• Wrap in plastic wrap and refrigerate at least 10 minutes.
• Slice chevre into 6 evenly sliced rounds and place on a parchment-lined baking sheet and place in oven until cheese is heated through -- about 5 minutes.
• For the salad:.
• Combine the salad greens, onion, walnuts and berries and toss gently to mix.
• Add just enough dressing to lightly coat each leaf.
• Season to taste with salt and pepper.
• Mound salad on plates and place one or two rounds of warm chevre on top of each salad and serve immediately.

CHILE CRUSTED WARM GOAT CHEESE SALAD WITH HOT CANDIED WALNUTS AND BALSAMIC VINAIGRETTE

Steps:

• Crust the cheese with the chile, nuts, and bread crumbs and a little salt. Heat 1 tablespoon olive oil in a nonstick pan (large enough to fit all 4 disks comfortably) on medium heat. Place the crusted cheese in the pan. Heat for 45 seconds, turn with a spatula, and heat for another 45 seconds.
• On each of 4 plates, place a round of crusted goat cheese. Drizzle with Balsamic Vinaigrette and sprinkle with the Hot Candied Walnuts.
• Combine all ingredients and season with salt and pepper.
• In a large saute pan on medium heat, place all ingredients. Keep the pan moving until the sugar melts and the ingredients are all melted together. (Be very cautious, can burn easily). Pour mixture onto a greased sheet pan. Leave out to cool. When cool, chop into small pieces. Set aside until needed.

GRUYERE CHICKEN SALAD WITH WALNUT VINAIGRETTE

Steps:

• Toss the lettuce with chicken, cheese and walnuts.
• In a food processor or blender, combine all dressing ingredients and blend.
• Pour dressing over salad and toss.