GOAT CHEESE APPETIZER RECIPES

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SPINACH SALAD WITH GOAT CHEESE AND WALNUTS - FOOD N…



Spinach Salad with Goat Cheese and Walnuts - Food N… image

Provided by Food Network Kitchen

Categories     appetizer

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 9

1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons quality walnut oil, (see Cook's Note)
8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese

Steps:

  • In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
  • Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
  • Serve immediately topped with goat cheese and walnuts.

Nutrition Facts : Calories 226 calorie, FatContent 21 grams, SaturatedFatContent 3 grams, CholesterolContent 5 milligrams, SodiumContent 297 milligrams, CarbohydrateContent 8 grams, FiberContent 3 grams, ProteinContent 5 grams, SugarContent 1 grams

SALAD WITH WARM GOAT CHEESE RECIPE | INA GARTEN - FOOD NET…



Salad with Warm Goat Cheese Recipe | Ina Garten - Food Net… image

Provided by Ina Garten

Categories     side-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 5 minutes

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.

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