Warm Goat Cheese And Sun Dried Tomato Salad Recipes

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SALAD WITH WARM GOAT CHEESE



Salad with Warm Goat Cheese image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

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.

WARM GOAT CHEESE AND SUN-DRIED TOMATO SALAD



Warm Goat Cheese and Sun-Dried Tomato Salad image

This salad is hea-ven-ly! I make a few salads with goat cheese (what a yummy treat!), but this one, in which the goat cheese is warmed, is scrumptious beyond words. Very impressive, too! The vinagrette dressing is is a great one to use on other salads, as well. This comes from Linda McCartney's vegetarian cookbook and I often serve it with a grourmet soup and warm bread for a lovely, complete meal.

Provided by Helping Hands

Categories     Free Of...

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 (7 1/2 ounce) bag mixed greens (preferably with radicchio leaves)
1 7/8 ounces spinach leaves
1 bunch watercress
2 tablespoons finely chopped onions
4 sun-dried tomatoes, sliced (packed in oil)
olive oil
6 ounces creamy goat cheese
5 tablespoons olive oil
1/2 teaspoon yellow mustard
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 -2 clove minced garlic
salt and pepper

Steps:

  • Dressing:.
  • Mix together mustard, lemon juice, and vinegar.
  • Salt and pepper to taste.
  • Whisk in olive oil slowly, allowing dressing to thicken.
  • Add garlic and mix well.
  • Let stand for 30 minutes.
  • Salad:.
  • Pre-heat broiler.
  • Mix all greens and salad leaves in salad bowl.
  • Add onion, sun-dried tomatoes, and dressing, and toss well.
  • Place on individual plates.
  • Brush goat cheese with olive oil and place under broiler (on sprayed cookie sheet) for a few minutes, until cheese bubbles and turns slightly golden in color.
  • Place goat cheese slices on top of individual salads, and serve while warm.

Nutrition Facts : Calories 325.4, Fat 29.8, SaturatedFat 11.2, Cholesterol 33.6, Sodium 284, Carbohydrate 5.4, Fiber 0.7, Sugar 3.5, Protein 10.2

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