Mixed Greens With Pomegranate Seeds And Goat Cheese Recipes

Steps:

• For almonds:
• Place foil on work surface. Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Mix in almonds. Immediately pour out onto foil, separating almonds with fork. Cool completely (mixture will harden).
• For salad:
• Boil apple cider in heavy large saucepan until reduced to 1/2 cup, about 23 minutes. Transfer to medium bowl and chill until cold. Add vinegar, onion, mustard and poppy seeds. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Toss greens, cheese and almonds in bowl with enough dressing to coat; serve.

Steps:

• For almonds: Place foil on work surface.
• Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves, brushing down sides of pan with wet pastry brush.
• Increase heat and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes.
• Mix in almonds.
• Immediately pour out onto foil, separating almonds with fork.
• Cool completely (mixture will harden).
• For salad: Boil apple cider in heavy large saucepan until reduced to 1/2 cup, about 23 minutes.
• Transfer to medium bowl and chill until cold.
• Add vinegar, onion, mustard and poppy seeds.
• Gradually whisk in olive oil.
• Season dressing to taste with salt and pepper.
• Toss greens, cheese and almonds in bowl with enough dressing to coat; serve.

Steps:

• Preheat broiler. Spread each baguette slice with 1 tablespoon goat cheese. Arrange on baking sheet, cheese side up.
• Whisk oil, vinegar and garlic in large bowl to blend. Add greens, sun-dried tomatoes and pine nuts; toss to combine. Season salad to taste with salt and pepper. Divide salad between 2 plates.
• Broil crostini just until cheese softens and begins to melt, about 1 minute. Arrange 4 crostini atop each salad.

Steps:

• Place flour and almonds in separate shallow bowls. In another shallow bowl, beat egg and water. Cut each cheese log into six slices; roll in flour, then dip into egg mixture. Roll in almonds, pressing gently into cheese. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. , Divide salad greens among six plates; top each with two warm cheese slices. Drizzle with vinaigrette.