Radicchio Spinach And Apricot Salad With Goat Cheese Recipes

Steps:

• In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
• Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
• Serve immediately topped with goat cheese and walnuts.

Steps:

• In a large salad bowl, combine the first 7 ingredients. In a small saucepan, combine the lime juice, oil, honey, chipotle pepper and salt. Cook and stir until blended and heated through. Immediately pour over salad; toss to coat. Sprinkle with cheese.

Steps:

• In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.

Steps:

• To make the dressing, place mustard in bowl and add vinegar and garlic. Start beating with wire whisk and add oil slowly, then salt and pepper to taste. Blend well.
• Add the lettuce, radicchio and cheese, toss well and serve.

Steps:

• Combine vinegar, sugar, star anise, fennel seeds, red pepper flakes, 2 teaspoons salt, 2 tablespoons orange juice, and 1/4 cup water in a medium bowl or glass jar; stir (or cover and shake) until sugar and salt dissolve. Add grapes and let sit at room temperature at least 30 minutes.
• Toss radicchio in a large bowl with oil, 3 tablespoons strained pickling liquid, and remaining 1 tablespoon orange juice; season with salt and pepper. Transfer to a platter and scatter drained pickled grapes, almonds, and goat cheese over top.
• Grapes can be pickled 3 days ahead. Cover and chill.

Steps:

• Preheat oven to 400°F. Place radicchio in large shallow baking dish. Arrange goat cheese over. Heat oil in heavy small saucepan over medium heat. Add garlic and sauté until golden, about 1 minute. Discard garlic. Add basil, marjoram and rosemary to oil. Season with pepper. Drizzle over goat cheese and radicchio. Bake until cheese begins to melt, about 15 minutes. Serve with bread slices.

Steps:

• Combine vinegar and fennel seeds in medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Cut all peel and white pith from grapefruits. Cut grapefruits between membranes to release segments. Stir segments into dressing. Let stand at least 15 minutes and up to 1 hour.
• Toss radicchio, spinach and olives in bowl. Add grapefruit segments and dressing to coat. Season with salt and pepper.