Goat Cheese Salad With Pancetta Dried Cherry And Port Vinagrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WARM GOAT CHEESE SALAD WITH DRIED CHERRIES AND PANCETTA VINAIGRETTE

Categories     Salad     Sauté     Goat Cheese     Cherry     Lettuce     Gourmet

Yield Serves 4 generously

Number Of Ingredients 9



Warm Goat Cheese Salad with Dried Cherries and Pancetta Vinaigrette image

Steps:

  • In a large serving bowl, combine mesclun and dried cherries. Crumble goat cheese on top and sprinkle with pepper.
  • In a large skillet cook pancetta in oil over moderate heat, stirring, until lightly browned. Pour off about 3 tablespoons (about 1/3 cup should be left in skillet with pancetta). Add garlic and sauté mixture, stirring, until garlic is golden. Carefully add thyme and vinegar. Increase heat to moderately high and boil mixture 1 minute.
  • Add hot vinaigrette to salad and toss. Serve salad immediately.

8 cups mesclun (mixed baby greens), washed and dried
4 ounces dried cherries (about 1 cup)
6 ounces soft mild goat cheese
1/4 teaspoon freshly ground black pepper, or to taste
a 1/2-pound piece of pancetta (Italian unsmoked cured bacon), cut into strips about 1/8-inch thick and 1 inch long
1/4 cup olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh thyme leaves
6 tablespoons sherry vinegar

GOAT CHEESE SALAD WITH PANCETTA , DRIED CHERRY AND PORT VINAGRETTE

Categories     Salad     Vegetable     Side     Sauté     Quick & Easy     Wheat/Gluten-Free     Healthy

Yield 4 people

Number Of Ingredients 11



GOAT CHEESE SALAD WITH PANCETTA , DRIED CHERRY AND PORT VINAGRETTE image

Steps:

  • 1. Combine cherries and port in a heavy small saucepan. Bring to a simmer over medium heat. Remove from heat, let stand until cherries swell, about 15 min. 2. Saute bacon in a heavy skillet until crisp, about 8 minutes. Add shallots and garlic, cook 2 minutes. Add oil , then vinegar and sugar, stir until sugar dissolves. stir in cherry mixture. Season with salt and pepper. (Dressing can be made 2 hr ahead. set aside in skillet at room temperature.) 3. Preheat oven to 350 degrees. Place goat cheese slices on rimmed baking sheet . bake until warm , about 10 minutes. 4. Meanwhile, combine salad greeens and pine nuts in bowl . Rewarm dressing and pour over salad. Toss to blend . Top with warm goat cheese. Make sure that the goat cheese looks harder in the pkg. I picked a spread and it melted in the oven.

1 1/4 cup dried tart cherries
1/2 cup tawny port
5oz pancetta
2 shallots, minced
1 clove garlic, minced
1/3 olive oil
1/4 cup red wine vinegar
2 tsp sugar
1 5.5oz log soft fresh goat cheese ( such as montrachet ) cut into 1/2 inch slices
1 5oz bag mixed salad greens
1/2c pine nuts, toasted

CRISPY GOAT CHEESE SALAD

Provided by Claire Robinson

Time 15m

Yield 4 servings

Number Of Ingredients 6



Crispy Goat Cheese Salad image

Steps:

  • Preheat the oven to 375 degrees F.
  • In a small bowl, mix the bread crumbs with salt and pepper, to taste. Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork. Spread onto a rimmed baking sheet and toast in oven until golden and crisped, about 5 to 7 minutes. Allow to cool, then toss in chopped thyme.
  • Brush the goat cheese disks lightly with the remaining 1/4 cup of the oil and season with salt and pepper, to taste. Coat the cheese on all sides with toasted bread crumbs. Bake on a parchment or silicone lined rimmed baking sheet until warmed through, about 5 minutes.
  • Divide the mixed baby greens between 4 plates. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve.

1 1/2 cups fresh bread crumbs
Kosher salt and freshly cracked black pepper
1/4 cup rosemary infused olive oil, plus 3 teaspoons
1 teaspoon chopped fresh thyme leaves, plus 4 sprigs for garnish
1 (12-ounce) log fresh goat cheese, sliced into 1/2-inch disks
4 ounces baby mixed greens, washed and dried

WARM PANCETTA, GOAT CHEESE AND SPINACH SALAD

This salad was on the Tra Vigne menu for many years. When all was said and done, I must have eaten a hundred pounds of it, because each time I made it, I couldn't resist taking a bite.

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 32m

Yield 6-8 servings

Number Of Ingredients 10



Warm Pancetta, Goat Cheese and Spinach Salad image

Steps:

  • Put the spinach in a large bowl. Crumble the cheese over the spinach. Cook the pancetta in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally. Drain the pancetta in a sieve set over a heatproof measuring cup, reserving the rendered fat. You will need 1/4 cup for the dressing. If necessary, add enough olive oil to make 1/4 cup. Pour the fat back into the pan and add the pancetta. When the pancetta is warm again, add the garlic and cook until light brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the fat for about 10 seconds. Add the vinegar, and season with salt and pepper, to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat. Add the dried cranberries and stir. Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little. Serve immediately.

6 cups loosely packed stemmed baby spinach
1/2 cup (5 ounces) fresh goat cheese (recommended: Laura Chenel)
1/3 pound thick-sliced pancetta, cut into strips about 1 inch long and 1/4 inch wide
Extra-virgin olive oil
1 tablespoon minced garlic
2 teaspoons minced fresh thyme leaves
1/4 cup sherry vinegar
Sea salt
Freshly ground black pepper
1/2 cup dried cranberries

SALAD WITH WARM GOAT CHEESE

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12



Salad with Warm Goat Cheese image

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.

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

WARM GOAT CHEESE AND PANCETTA SALAD

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11



Warm Goat Cheese and Pancetta Salad image

Steps:

  • In a small bowl, combine dried cherries with warm water to cover. Set aside to soften.
  • In a medium skillet over medium-low heat, add 1 tablespoon olive oil and pancetta. Cook until fat is rendered, about 6 minutes. Drain pancetta on paper towels and discard all but 1 tablespoon of fat from the skillet.
  • Add 2 tablespoons of olive oil to the skillet and increase heat to medium-high. Return pancetta to pan and cook until crispy. Add garlic and cook until just golden, about 1 minute. Reduce heat, add thyme and stir well. Add 15 good turns of black pepper. Add vinegar, return pan to heat, and deglaze pan, scraping up all the brown bits that cling to the bottom and sides of the pan. Simmer until vinegar reduces by half. Whisk in porcini oil. Season with salt.
  • Put mixed greens in a salad bowl. Crumble the goat cheese over the greens. Quickly toss mixture with pancetta dressing so greens barely wilt. Drain cherries. Add cherries, toss again. Immediately transfer to plates and serve.

1 tablespoon chopped garlic
1 tablespoon chopped fresh thyme leaves
Freshly ground black pepper
1/4 cup cider vinegar
2 tablespoons porcini oil
Grey salt
6 cups mixed greens, such as frisee and baby spinach
5 ounces fresh goat cheese
1/4 cup dried cherries
3 tablespoons olive oil
1/4 pound pancetta, cut into 1/4- inch dice

More about "goat cheese salad with pancetta dried cherry and port vinagrette recipes"

GOAT CHEESE SALAD WITH PANCETTA DRIED CHERRY …
Web Remove from heat; let stand until cherries swell, about 15 minutes. Sauté pancetta in heavy large skillet over medium-low heat until crisp, about 8 minutes. Add shallots and garlic; cook 2 minutes.
From friendseat.com
goat-cheese-salad-with-pancetta-dried-cherry image


WARM GOAT CHEESE SALAD RECIPE WITH PEARS — EAT THIS …
Web Feb 21, 2019 Preheat the oven to 450°F. Place the goat cheese on a baking sheet coated with non-stick cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the …
From eatthis.com
warm-goat-cheese-salad-recipe-with-pears-eat-this image


GOAT CHEESE SALAD WITH PANCETTA, DRIED CHERRIES AND PORT DRESSING
Web Feb 19, 2015 Saute pancetta in heavy large skillet over medium-low heat until crisp, about 8 mins. Add shallots and garlic; cook 2 mins. Add oil, then vinegar and sugar stir until …
From recipes.threemealsaday.com
5/5


GOAT CHEESE SALAD WITH PANCETTA, DRIED CHERRY, AND PORT …
Web Dec 4, 2006 Preheat oven to 350ºF. Place goat cheese rounds on rimmed nonstick baking sheet. Bake until just warm, about 10 minutes. Meanwhile, combine greens and pine …
From today.com
Cuisine American
Category Salads
Author Bon Appetit Magazine


BAKED GOAT CHEESE SALAD RECIPE - ALICE WATERS - FOOD & WINE
Web Aug 9, 2018 Place goat cheese rounds in a shallow glass dish; drizzle with 1/4 cup olive oil, and turn to coat completely. Top with thyme sprigs. Cover and refrigerate 8 hours or …
From foodandwine.com


BEST GOAT CHEESE SALAD RECIPE - HOW TO MAKE GOAT CHEESE SALAD
Web Jul 5, 2022 Freeze cheese until solid, at least 30 minutes and up to overnight. Step 2 In a shallow bowl, beat eggs to blend; season with salt and black pepper. Place panko in …
From delish.com


GOAT CHEESE SALAD WITH CHERRIES & PORT DRESSING - BIGOVEN.COM
Web Remove from heat; let stand until cherries swell, about 15 minutes. saute pancetta in heavy large skillet over medium-low heat until crisp, about 8 minutes. Add shallots and garlic; …
From bigoven.com


CHERRY PECAN GOAT CHEESE SALAD - LEMON TREE DWELLING
Web Nov 20, 2013 Cherry Pecan Goat Cheese Salad i s a refreshingly beautiful side dish, filled with rich holiday flavors. Fresh greens topped with dried cherries, pecans, goat …
From lemontreedwelling.com


WARM FRENCH GOAT’S CHEESE SALAD (SALADE DE CHêVRE CHAUD)
Web Jun 7, 2021 Melt butter in a small non-stick pan over medium-high heat. Pan-fry cheese: Once butter is foaming, cook crumbed cheeses for 1 – 1 1/2 minutes on one side until …
From recipetineats.com


GOAT CHEESE, CRANBERRY, + PECAN MIXED GREEN SALAD - BOWL OF …
Web Jan 26, 2021 Add the sliced red onion (1/4 cup), the dried cranberries (1/4 cup), and the candied nuts (1/4 cup) to the bowl on top of the greens. Use the tines of a fork to crumble …
From bowlofdelicious.com


BEST GOAT CHEESE SALAD WITH PANCETTA DRIED CHERRY AND PORT …
Web Steps: In a small bowl, combine dried cherries with warm water to cover. Set aside to soften. In a medium skillet over medium-low heat, add 1 tablespoon olive oil and pancetta.
From alicerecipes.com


GOAT CHEESE SALAD WITH PANCETTA DRIED CHERRY AND PORT... RECIPES
Web goat cheese salad with pancetta dried cherry and port... recipes; recipes from around the world from real cooks
From bigoven.com


GOAT CHEESE SALAD WITH PANCETTA DRIED CHERRY AND PORT …
Web 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
From tfrecipes.com


Related Search