Chile Crusted Warm Goat Cheese Salad With Hot Candied Walnuts And Balsamic Vinaigrette Recipes

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.

Steps:

• Preheat the oven to 375 degrees F. Grease an 8-inch square baking dish.
• Cook the pancetta in a small skillet until crispy, about 10 minutes. Set aside.
• Cook the pasta according to the package directions, reducing the cooking time by 1 minute. Drain and set aside.
• In a large saucepan, melt the butter over medium heat. Add the onion and a pinch of salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Stir in the nutmeg, paprika, cayenne, allspice and a few turns of pepper and cook for 2 minutes more. Increase the heat to medium-high and add the flour, whisking until combined, then cook for 1 minute. Add half the milk, whisking continuously, until thickened, about 5 minutes, then repeat with the other half of the milk. Add the Brie, Gruyere and pancetta and stir until the cheese is melted. Remove from the heat and add the pasta.
• Pour the mixture into the baking dish and top it with the walnuts and Parmesan. Bake until the top is browned, about 25 minutes. Cool for 5 minutes and enjoy!

Steps:

• In a small bowl, mix the first 7 ingredients until blended. Spread over half the bread slices. Top with tomato and remaining bread., Brush outsides of sandwiches with melted butter. In a large cast-iron or other heavy skillet, toast sandwiches in batches over medium-low heat until golden brown and heated through, 3-4 minutes on each side.

Steps:

• Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.
• In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.

Steps:

• Place 2 goat cheese rounds on each plate. Pour 1 tablespoon of the honey over each round. Scatter 5 or 6 nuts over and around the cheese, and arrange several pear slices around each plate.

Steps:

• Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)
• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine mixed greens, Belgian endive and pears in large bowl.
• Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.
• Toss salad with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.