Goat Cheese Vinaigrette: Perfect Pairing For A Creamy Delight

Goat cheese is a versatile ingredient that can be used in a variety of dishes, from salads to appetizers and main courses. When it comes to vinaigrettes, there are several options that pair well with goat cheese, adding a tangy and creamy flavour to the dish. A popular choice is a goat cheese and balsamic vinaigrette, which can be drizzled over an arugula and tomato salad, or a green salad with Italian parsley. For a fruity twist, a raspberry vinaigrette with goat cheese is a perfect summer option, especially when paired with fresh berries and pecans. Additionally, a honey-dijon vinaigrette with goat cheese and walnuts creates a delicious combination of sweet and tangy flavours, making it a favourite for dinner parties.

Goat Cheese and Balsamic Vinaigrette

Ingredients

• 3 tablespoons softened goat cheese (with herbs)
• 1/4 cup balsamic vinegar
• 1 pinch cracked black pepper
• 1 dash of garlic salt

Method

Using a fork, mix all the ingredients together in a bowl until the goat cheese is smooth. The dressing will be a thick, creamy, espresso colour. Drizzle it over an arugula and tomato salad, or a salad of your choice.

Variations

You can experiment with different types of vinegar, such as cranberry pear balsamic vinegar, cider vinegar, or white wine vinegar. You can also try adding extra virgin olive oil, or vegetable oil, to give the dressing a smooth consistency.

Serving Suggestions

This goat cheese and balsamic vinaigrette is a great addition to any salad, and can be served with a range of proteins to make a complete meal. Try topping your salad with steak, grilled chicken, or pan-seared salmon.

Tips

If you want to keep the goat cheese in nice chunks, crumble it over the salad after tossing.

Storage

The dressing can be prepared up to 5 days in advance and stored in the fridge.

Green Salad with Goat Cheese and Vinaigrette

A green salad with goat cheese and vinaigrette is a delicious and elegant dish that can be served as a starter or a light main course. This recipe combines fresh greens, tangy vinaigrette, and creamy goat cheese for a flavourful and textured salad.

Ingredients:

• Mixed greens such as arugula, bibb lettuce, and radicchio (torn into bite-sized pieces)
• Fresh herbs like Italian parsley (stems removed and leaves chopped)
• Extra-virgin olive oil
• Vinegar (white wine, balsamic, or cider vinegar)
• Crumbled goat cheese
• Salt and freshly ground black pepper
• Optional: Shallots, honey, Dijon mustard

Instructions:

• Prepare the greens: Rinse and dry the arugula, bibb lettuce, and radicchio. Remove any heavy stems and tear the leaves into bite-sized pieces. Place the greens in a large bowl.
• Add the fresh herbs: Remove the long stems from the parsley and add the leaves to the bowl. Finely chop the stems and add them to the bowl as well.
• Make the vinaigrette: In a separate bowl, whisk together the olive oil and vinegar until well combined and emulsified. If you want a sweeter vinaigrette, you can add a small amount of honey and Dijon mustard to the mixture. Season with salt and pepper to taste.
• Assemble the salad: Sprinkle the crumbled goat cheese over the greens. Drizzle the vinaigrette over the salad and toss gently to combine.
• Serve: Season the salad with additional pepper, if desired, and serve immediately.

Tips and Variations:

• For a warm bacon vinaigrette, cook bacon until crispy, then whisk in vinegar, salt, and pepper.
• You can also use a combination of olive oil and vegetable oil for a smoother vinaigrette.
• If you prefer a stronger goat cheese flavour, increase the amount of cheese to your taste.
• Toasted nuts, such as pecans or walnuts, can also be added for extra crunch and flavour.
• For a fruity twist, add fresh berries like strawberries and blueberries.

Roasted Beet Salad with Goat Cheese and Vinaigrette

This roasted beet salad with goat cheese and vinaigrette is a stunning and delicious dish that's perfect for dinner parties or a weeknight meal. The combination of earthy beets, creamy goat cheese, and crunchy walnuts creates a beautiful balance of flavours and textures.

Ingredients:

• Honey
• Dijon Mustard
• Red Wine Vinegar
• Shallots
• Salt and Pepper
• Vegetable Oil
• Mixed Greens
• Roasted Beets
• Walnuts
• Goat Cheese

Instructions:

Step 1: Make the Vinaigrette

Combine honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper in a small bowl. Whisk together until well combined. Then, slowly add the vegetable oil in a steady stream while whisking constantly to create a smooth and emulsified dressing.

Step 2: Assemble the Salad

Place the mixed greens in a large bowl. Drizzle with about half of the vinaigrette and toss to coat. Add more vinaigrette as desired and toss again.

Step 3: Add the Toppings

Arrange the dressed greens on a large platter or divide them onto plates. Top with roasted beet wedges, coarsely chopped walnuts, and crumbled goat cheese.

Tips and Variations:

• Dress the greens just before serving to prevent them from becoming soggy.
• Top the salad with the beets instead of mixing them in to avoid turning the entire salad pink!
• For a heartier meal, add protein like steak, grilled chicken, or pan-seared salmon.
• Feel free to experiment with different types of nuts, such as pecans, almonds, or pistachios, and cheeses like crumbled feta.

Goat Cheese Vinaigrette Variations:

If you want to explore different flavours of vinaigrette that pair well with goat cheese, here are some variations:

• Goat Cheese and Balsamic Vinaigrette: Combine softened goat cheese, balsamic vinegar, cracked black pepper, and garlic salt.
• Goat Cheese and Cider Vinaigrette: Whisk together cider vinegar, extra-virgin olive oil, and black pepper, then stir in goat cheese.

Spinach Salad with Goat Cheese and Vinaigrette

Ingredients

• 3 tablespoons raspberry vinegar
• 6 tablespoons vegetable oil
• 1 teaspoon Dijon mustard
• 2 tablespoons finely minced shallots, from one shallot
• ⅛ teaspoon freshly ground black pepper
• 1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups)
• 2 cups (1 pint) stemmed and sliced strawberries
• 1 cup (½ pint) blueberries
• ½ cup pecans, toasted
• 4 ounces goat cheese
• Salt to taste

Instructions

Step 1: Make the Vinaigrette

Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt, and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to the bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt, and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified.

Step 2: Assemble the Salad

In a large bowl, combine baby spinach, strawberries, blueberries, and pecans. Add the vinaigrette a little at a time and toss until the greens are well-coated (you may have some left over). Taste and adjust seasoning with salt and pepper.

Step 3: Add the Goat Cheese

Sprinkle crumbled goat cheese over the top and serve.

Tips

• To keep the goat cheese in nice chunks, crumble it over the salad after tossing.
• Blue cheese or feta are great alternatives if you don't like goat cheese.
• The amount of honey in the dressing might seem like a lot, but it balances perfectly with the tart berries and tangy goat cheese.
• Raspberry vinegar can be substituted with balsamic vinegar for a different flavour profile.

Vinaigrette with Cider Vinegar and Goat Cheese

This vinaigrette is a rich and tangy dressing that goes perfectly with goat cheese. It is extremely quick and easy to make. The cider vinegar and goat cheese combination creates a unique, slightly thick dressing that can be drizzled over a variety of salads.

Ingredients:

• 1/4 cup cider vinegar
• Kosher salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 2 tablespoons fresh goat cheese, at room temperature

Instructions:

• Whisk the vinegar and a generous pinch of salt in a small bowl.
• Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth dressing.
• Whisk in a couple of turns of freshly ground black pepper.
• Stir in the goat cheese until well combined.

Serving Suggestions:

This vinaigrette pairs well with a variety of salads, such as:

• Arugula and tomato salad
• Spinach salad with walnuts
• Beet and arugula salad
• Grilled asparagus and quinoa salad
• Figs with fennel and green peppercorn
• Grilled potato and basil Napoleon
• Crunchy green salad with warm bacon

Feel free to experiment with different types of goat cheese and vinegar to find your preferred flavour profile. Enjoy the delicious combination of cider vinegar and goat cheese in this vinaigrette!

Frequently asked questions