Kamil Perry
Goat cheese is a popular ingredient in salads, with its creamy texture and tangy flavour. It can be crumbled or sliced and added to a variety of greens, such as arugula, spinach, or romaine. Some recipes call for plain goat cheese, while others suggest using honey-flavoured or cranberry-coated goat cheese to add a sweet and tart punch to the dish. To enhance the creaminess of the cheese, it can be allowed to sit at room temperature for 20-30 minutes before being added to the salad.
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What You'll Learn
- Goat cheese salad with arugula, toasted walnuts, and sliced pears
- Cranberry-coated goat cheese with arugula or microgreens
- Crispy goat cheese medallions with roasted beets and beet chips
- Goat cheese salad with candied pecans, apples, and honey
- Goat cheese salad with poppy seeds, walnuts, and vinaigrette
Goat cheese salad with arugula, toasted walnuts, and sliced pears
Goat cheese is a popular ingredient in salads and can be presented in a variety of ways. One such salad is the Arugula Pear Goat Cheese Salad, which combines the flavours of peppery arugula, sweet pears, salty goat cheese, and crunchy toasted walnuts.
For this salad, it is recommended to thinly slice the pears. You can also dice them or cut them into wedges. Bosc pears are a good choice, but any variety will work. If you don't have pears, you can substitute them with apples or strawberries. The walnuts can be substituted with pecans, almonds, or your favourite nut. To toast the walnuts, heat a dry skillet over medium-high heat and toast the walnuts in a single layer for 3-5 minutes, stirring frequently, until they smell nutty.
The goat cheese can be crumbled or sliced and added to the salad. If you want to present the goat cheese in a more unique way, you can try frying it. First, slice the cold goat cheese into four rounds. If it crumbles, form it into discs with your hands. Put the rounds in the freezer. To make the dredging mixture, add 3 tablespoons of olive oil, 1 tablespoon of champagne vinegar, 1/2 teaspoon of dijon mustard, 1/2 teaspoon of honey, and salt and pepper to taste to a small bowl and whisk. You can also add the ingredients to a small mason jar and shake. Coat the goat cheese rounds in flour, then dip them in a beaten egg, and finally, gently press them into the panko bread crumbs until thoroughly coated. Return the coated rounds to the plate and place them back in the freezer. Heat 2-3 tablespoons of olive oil in a skillet over medium-high heat. Take the breaded goat cheese rounds out of the freezer and pan-fry for 2-3 minutes on each side until golden and crispy.
In a large bowl, toss the arugula and pear slices with the goat cheese, walnuts, and any additional ingredients you may want to include, such as cranberries, red onion, or crumbled bacon. To make the vinaigrette, whisk together balsamic vinegar, olive oil, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
This salad is a perfect blend of sweet and savoury, with a delightful crunch from the toasted walnuts and pear slices. It can be served as an appetizer or a main course and is sure to impress at any dinner party or brunch.
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Cranberry-coated goat cheese with arugula or microgreens
To make the salad, you can start by preparing the cranberry-coated goat cheese. If you are unable to find cranberry-coated goat cheese, you can use regular goat cheese and add dried sweetened cranberries to the salad. Soaking the cranberries in hot water for a few minutes will make them softer and enhance the taste. You can also try crumbling or slicing the goat cheese and coating it with some finely chopped nuts.
For the greens, arugula or microgreens are a great choice as they add a slightly bitter and spicy flavour to the salad. You can also add other types of lettuce or leafy greens, such as spinach or spring mix, to add more texture and flavour.
To assemble the salad, you can start by whisking the dressing and building the salad on top. Adding salt and pepper to the undressed greens will enhance the flavour. You can then add the cranberry-coated goat cheese, dried cranberries, and any other desired toppings such as nuts, seeds, or fruits. Finally, drizzle the dressing over the salad and toss gently to combine all the ingredients.
Some variations of this salad include adding cooked carrots, sliced almonds, and an olive oil-based red wine vinaigrette dressing. You can also add toasted pecans and a cranberry vinaigrette dressing for a colourful and bright salad.
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Crispy goat cheese medallions with roasted beets and beet chips
Goat cheese is a common ingredient in salads, often paired with fruits like cranberries and grapes, and vegetables like arugula and cucumbers. A popular way to present goat cheese in a salad is to form it into crispy medallions, which can be achieved by coating the cheese in flour, egg, and breadcrumbs before frying.
Now, let's turn our attention to creating a dish with the title "Crispy Goat Cheese Medallions with Roasted Beets and Beet Chips." This dish combines the creamy, tangy flavour of goat cheese medallions with the earthy sweetness of roasted beets and the crunchy texture of beet chips. Here is a step-by-step guide to crafting this culinary masterpiece:
Ingredients:
- Goat cheese
- Red beets
- Olive oil
- Flour
- Egg
- Panko or breadcrumbs
- Salt and pepper
- Mixed greens
- Sunflower seeds
- Balsamic dressing
Method:
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Peel and grate the beets, then chop them into rice-sized pieces. Alternatively, slice them into thin rounds for beet chips.
- Drizzle the beets with olive oil and season with salt and pepper. Roast in the oven until tender and slightly crispy.
- Meanwhile, form the goat cheese into medallions by shaping it into small balls or logs. Chill them in the refrigerator for easier handling.
- Set up a breading station with three separate dishes: one with flour, one with beaten egg, and one with panko or breadcrumbs. Season each dish with salt and pepper.
- Coat the goat cheese medallions first in flour, then dip them in the egg, and finally, coat them generously with the panko or breadcrumbs.
- Heat some canola or olive oil in a frying pan over medium heat. Fry the goat cheese medallions until they are golden and crispy, approximately 1 minute per side.
- Place a bed of mixed greens on a serving platter and top with the roasted beets and crispy goat cheese medallions.
- Sprinkle sunflower seeds over the salad and drizzle with balsamic dressing.
- For an extra touch of colour and flavour, add beet chips by slicing beets into thin rounds, baking them in the oven, and sprinkling with salt.
This salad combines the sweetness of beets with the tangy creaminess of goat cheese, creating a delightful sensory experience. The crispy medallions and beet chips add a satisfying texture contrast to the soft cheese and tender greens.
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Goat cheese salad with candied pecans, apples, and honey
Goat cheese is a popular ingredient in salads and can be presented in a variety of ways. One such salad is the Apple Salad with Arugula, Goat Cheese, and Candied Pecans, created by Chris Bianco. This salad combines a variety of textures and flavors, including the sweetness of apples and candied pecans, the creaminess of goat cheese, and the crispness of arugula.
To make this salad, you'll need to prepare the candied pecans in advance. Here's a simple recipe for making them on a stovetop:
- Melt some butter in a skillet over medium heat.
- Add sugar, salt, water, cinnamon, nutmeg, and paprika, stirring until the sugar dissolves and the mixture bubbles.
- Toss in the pecans and stir to coat them evenly.
- Continue cooking for about 3-5 minutes, stirring constantly, until the sugar mixture reduces and the pecans are caramelized.
- Transfer the candied pecans to a parchment paper-lined baking sheet and let them cool completely.
For the salad, you'll need arugula, your favorite crisp apple (such as Gala, Jazz, or Honeycrisp), crumbled goat cheese, and the prepared candied pecans. You can also add cucumber slices and thinly sliced green onions for extra texture and flavor.
To assemble the salad, combine the arugula, apple slices, cucumber (if using), and green onions in a large bowl. Add the crumbled goat cheese and candied pecans, then drizzle with your choice of dressing. A simple vinaigrette can be made by whisking together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Toss everything together gently, and adjust the seasoning and dressing to your taste.
This goat cheese salad is a delightful blend of sweet, tangy, and creamy flavors, making it a perfect side dish or even a hearty lunch option.
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Goat cheese salad with poppy seeds, walnuts, and vinaigrette
Goat cheese is a popular ingredient in salads, and when paired with poppy seeds, walnuts, and vinaigrette, it can create a delicious and nutritious dish. Here is a recipe for a goat cheese salad with these ingredients that serves two people.
Ingredients:
- 1 log of goat cheese
- Honey
- Poppy seeds
- Walnuts
- Red wine vinegar
- Walnut oil
- Egg yolks
- Honey
- Dijon mustard
- Salt and pepper
- Salad greens (arugula, spinach, or a spring mix)
- Optional: dried cranberries, fresh or dried strawberries, red onions, and candied pecans
Instructions:
Firstly, prepare the vinaigrette by combining the walnut oil, red wine vinegar, egg yolks, honey, and Dijon mustard in a blender and pureeing on high speed until a thick emulsion forms. Season with salt and pepper to taste, then refrigerate. Next, prepare the goat cheese rounds by shaping the goat cheese into 1-inch balls and arranging them on a plate. You should aim for 10-12 balls. Refrigerate these for 15-20 minutes to allow them to firm up. After this, whisk some egg whites in a small bowl and combine breadcrumbs, salt, and pepper in another bowl. Remove the cheese balls from the refrigerator and press each ball into a thick disk, smoothing the sides with your fingers. Gently dip each disk into the whisked egg whites, then into the breadcrumb mixture. Arrange the coated disks on a plate and return to the refrigerator while you prepare the rest of the salad.
In a large bowl, combine the salad greens with the desired amount of vinaigrette and toss gently. Arrange the dressed greens on plates and top with the warm goat cheese rounds. Finally, sprinkle over the walnuts and poppy seeds, and any other desired toppings, and serve immediately.
Tips:
- If you want to add a sweet and tart flavor to the goat cheese, coat it with dried cranberries or dried, sweetened strawberries.
- If using fresh strawberries, it is best to add them right before serving to prevent them from getting soggy.
- If using red onions, soak them in water first to remove their harsh aftertaste.
- If you want to add a crunchy texture to the salad, toast the walnuts before sprinkling them on top.
- If you want to add a creamy texture to the goat cheese, let it sit at room temperature for 20-30 minutes before adding it to the salad.
- If making this salad for a potluck or meal prep, keep the greens and dressing separate and toss them together right before serving to prevent the greens from getting sogy.
- If desired, you can add chicken to make this salad a full meal.
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Frequently asked questions
There are many recipes for goat cheese salad, including a simple salad with fruit, a salad with arugula, and a warm goat cheese salad.
You will need arugula, Lebanese cucumbers, grapes, cranberries, olive oil, lemon juice, jam, salt, pepper, poppy seeds, and goat cheese.
You will need arugula, olive oil, balsamic vinegar, honey, mustard, garlic, salt, pepper, bacon, and goat cheese. First, bake the garlic bread. Then, fry the bacon. Finally, assemble the salad and toss it.
A warm goat cheese salad is a classic French dish. It involves frying goat cheese and serving it on toast with a side of salad.
It is important to season the salad greens directly with salt and pepper before adding the dressing. Additionally, let the goat cheese sit at room temperature for 20-30 minutes before adding it to the salad to make it softer and more spreadable.
