SPRING SALAD WITH CREAMY GOAT CHEESE DRESSING
Steps:
- Spiced Pecans:
- In a small bowl combine the paprika, ground coriander, cayenne pepper, salt, and pepper. Set aside.
- In a small saucepan over medium heat add the sugar and cook until all of the sugar is melted and light brown in color. Carefully whisk in the butter. Add the spice mix and turn off the heat. Add the pecans and stir with a rubber spatula until all of the pecans are completely coated. Spray with nonstick cooking spray which will help the pecans separate. Once all of the pecans are coated turn out onto a greased sheet tray or a sheet tray lined with a silicone mat. Break up any pieces that may be stuck together. Let cool 5 minutes before serving with the salad.
- In a medium bowl whisk together the goat cheese and buttermilk. Whisk in the remaining dressing ingredients until combined and smooth. Set aside.
- Heat the canola oil in a small saucepan over medium heat. Add the shallots and fry until crispy and light brown, about 5 minutes. Remove to a plate lined with a paper towel to drain.
- Add the greens to a large bowl. Drizzle with 3/4 of the dressing, season with salt and pepper, to taste, and toss to coat the greens. Transfer the salad to a platter and garnish with candied pecans, sliced grapes, and fried shallots. Drizzle with remaining dressing and serve.
WILD RICE AND GOAT CHEESE DRESSING
Provided by Bobby Flay
Categories side-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Combine the rice, water and 1 tablespoon of salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, about 1 hour, 15 minutes to 1 hour, 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside.
- Heat the butter in a large high-sided saute pan over medium-high heat. Add the chorizo, onions, carrots and celery and cook until soft. Add the garlic and thyme and cook for 1 minute. Add the onion mixture, bread, goat cheese, parsley and 2 cups of the chicken stock to the rice. Mix to combine. The mixture should be quite wet; add more stock, if needed. Season with salt and pepper to taste.
- Transfer the mixture to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove from the oven and let rest 10 minutes before serving.
- *Cook's note: We recommend to order from D'Artagnan because it's not raw or totally cured and cooked...it's kind of in between.
GOAT CHEESE VINAIGRETTE
This goat cheese dressing is rich and tangy and extremely quick.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- 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, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
GRIDDLED PEARS WITH GOAT'S CHEESE & HAZELNUT DRESSING
Impress guests with this deceptively simple starter, made with pears, goat's cheese, watercress and hazelnuts. It's ready in just 15 minutes, and perfect at Christmas
Provided by Barney Desmazery
Categories Starter
Time 15m
Number Of Ingredients 6
Steps:
- Combine the hazelnuts with the oil, vinegar and a pinch of sea salt flakes. Slice each pear into six wedges.
- Heat a griddle pan over a high heat and griddle the pear wedges until slightly charred. Arrange three in a line on each plate. Tuck some watercress around the pears, then crumble over the goat's cheese. Dot over the hazelnut dressing.
Nutrition Facts : Calories 261 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
GOAT CHEESE DRESSING
Provided by Marian Burros
Categories condiments, sauces and gravies, side dish
Time 10m
Yield 4 servings, enough for a total of 6 ounces greens
Number Of Ingredients 3
Steps:
- In small bowl, mash cheese with milk until smooth. Stir herbs into cheese mixture. Toss with greens.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 46 milligrams, Sugar 1 gram
BALSAMIC GOAT CHEESE SALAD DRESSING
I came up with this while on a 30-Day Detox. I needed to be creative with foods that I was allowed (and not allowed), and this is what I've come up with. Amounts are approximate, I eyeballed everything.
Provided by Sandra E.
Categories Salad Dressings
Time 5m
Yield 1/2 cup of dressing, 8 serving(s)
Number Of Ingredients 7
Steps:
- Throw everything in the blender/food processor/hand-held immersion blender(mine has an attachment with a cup and lid, so I don't even need another container).
- Blend until everything is combined.
- Use right away or store in a jar in the fridge. You may need to give it a good shake just before using if you let it sit in the fridge for a few days.
More about "goat cheese dressing recipes"
MY FAVORITE EASY GOAT CHEESE APPETIZER I PANNING THE …
From panningtheglobe.com
GOAT CHEESE SALAD WITH ARUGULA & APPLE – A COUPLE …
From acouplecooks.com
SIMPLE BEET SALAD WITH GOAT CHEESE - JULIA'S ALBUM
From juliasalbum.com
CRANBERRY, GOAT CHEESE, AND PECAN SALAD - BOWL OF …
From bowlofdelicious.com
BEST GOAT CHEESE VINAIGRETTE RECIPE - HOW TO MAKE GOAT CHEESE …
From food52.com
39 WAYS TO USE GOAT CHEESE | COOKING LIGHT
From cookinglight.com
TOSSED SALAD WITH GREEK YOGURT GOAT CHEESE DRESSING
From stonyfield.com
OUR BEST MAY RECIPES - FOOD & WINE
From foodandwine.com
QUINOA SALAD – WELLPLATED.COM
From wellplated.com
ROASTED BEET SALAD WITH GOAT CHEESE, WALNUTS & HONEY-DIJON …
From onceuponachef.com
GOAT CHEESE SALAD DRESSING | CANADIAN LIVING
From canadianliving.com
GOAT CHEESE RECIPES
From allrecipes.com
10 BEST GOAT CHEESE SALAD WITH HONEY DRESSING RECIPES - YUMMLY
From yummly.com
CREAMY GOAT CHEESE SALAD DRESSING | MCCORMICK GOURMET
From mccormick.com
LUNCH RECIPES TO MAKE AT HOME - NYT COOKING
From cooking.nytimes.com
WARM FRENCH GOAT’S CHEESE SALAD (SALADE DE CHêVRE CHAUD)
From recipetineats.com
BEET SALAD RECIPE WITH GOAT CHEESE & FRESH FRUIT
From thepondsfarmhouse.com
BAKED GOAT CHEESE SALAD RECIPE - ALICE WATERS - FOOD & WINE
From foodandwine.com
BEST AIR FRYER ROASTED BUTTERNUT RECIPE - HOW TO MAKE AIR ... - DELISH
From delish.com
GOAT CHEESE DRESSING RECIPE - FOOD.COM
From food.com
You'll also love