Summer Salad With Goat Cheese Dutch Recipes

Steps:

• In a large bowl combine the butter lettuce, basil, parsley, thyme, grilled corn, tomatoes, red pepper, berries, peach, jalapeño, chickpeas, and mixed nuts. In a small bowl or glass jar combine the olive oil, apple cider vinegar, honey, chipotle chili powder, garlic, lemon juice, salt and pepper. Whisk or shake until combined. Just before serving, pour the dressing over the salad and toss well. Add the avocado and goat cheese and gently toss once more. Serve.

Steps:

• Soak 1 small sliced shallot in ice water. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and 3 tablespoons olive oil in a large bowl. Add the kernels from 4 ears of corn and season with salt; toss and let sit, 5 to 10 minutes. Drain the shallot and pat dry, then add to the corn along with 2 cups baby arugula and 1/4 cup sliced basil; toss. Season with salt and pepper and top with crumbled goat cheese.

Steps:

• Cut the goat cheese into long slivers of about 1/3" wide.
• Peel the nectarines and divide them in segments.
• Heat a heavy skillet or stovetop grill pan. Thinly brush the nectarine segments with about 1 tbsp walnut oil. Grill them for a minute each side and take from the pan.
• Squeeze the half lemon over a small bowl, add honey, remaining walnut oil, fresh ground black pepper and salt to taste and whisk into a smooth dressing.
• Pour the dressing over the salad greens and goat cheese.
• Put the salad into four bowls and garnish with the grilled nectarine segments.
• Serve with a wholewheat baguette and a fruity wine such as Sangria if desired.

Steps:

• Place the potatoes in a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat, and cook until tender, but still firm. It will take about 20 minutes. Drain, cool and cut into bite-size pieces.
• In a large salad bowl, whisk together the olive oil, garlic, and Dijon mustard. Add the cabbage, corn, red onion, red pepper, green pepper, yellow pepper, and cucumber. Add kidney beans, if desired. Mix in the cooled potatoes. Wash your hands, and use them to mix everything together until well coated with the dressing. Gently stir in the Romano cheese, and season with salt and pepper to taste. Chill for one hour before serving.

Steps:

• In a large saucepan, combine the beets, sugar and 1 tablespoon vinegar and cover with salted water by 1 inch. Bring to a boil, lower the heat and simmer, covered, until very tender, about 45 minutes. Drain and place in a bowl in the refrigerator to cool. When cool, rub the skins off with your hands. Discard the skins. Slice the beets into 16 thin slices.
• In a small bowl, make a vinaigrette by whisking together the mustard and remaining 1 tablespoon vinegar. While whisking vigorously, slowly drizzle in the oil until incorporated. Season with salt and pepper.
• In a large bowl, toss together the radishes, tomatoes, onion, scallion and lettuce with the vinaigrette mixture and season with salt and pepper.
• Arrange 4 beet slices in the center of a plate and season with salt and pepper. Place 3 slices of goat cheese in the form of a triangle on top of the beets and top with 1/4 of the salad mixture. Repeat with the remaining ingredients and serve.

Steps:

• Cut goat cheese in 4-6 even slices.
• Beat egg with pepper and salt.
• Mix flour with corn starch.
• Put eggmixture, flourmixture and breadcrumbs in 3 seperate bowls. Soak cheese slices in flourmixture, eggmixture and breadcrumb mixture respectively. Repeat once for thicker crust.
• Fry cheese in shallow layer of vegetable oil in 20 inch skillet, turning regularly until golden on both sides.
• In the mean time, roast pine nuts in dry skillet until brown. Set aside to cool. Put fried cheese on absorbing papertowel and set aside.
• Wisk all dressing ingredients together until smooth.
• Mix fresh raspberries, lettuce, basil, avocado and tomato and devide over 2 plates. Place fried cheese on top. Sprinkle with pine nuts and drizzle with dressing. Enjoy!

Steps:

• For Dressing: Combine corn oil, goat cheese, vinegar, oregano, cumin and cloves in large bowl and whisk until well blended. Set aside.
• For Salad: Bring 4 1/2 cups water to simmer in heavy large saucepan. Add rice and 1 teaspoon salt and stir to combine. Reduce heat to low, cover and cook until rice is cooked through, about 20 minutes. Remove from heat and let stand 5 minutes.
• Transfer rice to large bowl. Fluff with fork. Pour goat cheese dressing over hot rice and let cool, tossing occasionally. Mix in corn, red and green bell peppers, red and green onions and chives. Season to taste with salt and pepper. (Rice salad can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.)