Baby Greens And Goat Cheese Wrap Recipes

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
• Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
• Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
• Turn oven temperature up to 400 degrees F (205 degrees C).
• Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
• Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
• Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
• Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

BABY GREENS WITH WARM GOAT CHEESE

Steps:

• Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
• Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
• Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
• Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.

MIXED BABY GREENS WITH ANISEED VINAIGRETTE AND GOAT CHEESE CROSTINI

Steps:

• In a blender chop shallot, garlic, peppercorns, and aniseed. Add vinegar and salt and pepper to taste and blend well. With motor running, add oil in a stream and blend dressing until emulsified. The vinaigrette may be made 1 week in advance and kept covered and chilled. In a large bowl toss greens with vinaigrette until coated well.
• Divide salad among 4 plates and serve with goat cheese crostini.
• To make goat cheese crostini:
• In a small bowl stir together goat cheese, chives, and salt and pepper to taste until combined well. Goat cheese mixture may be made 2 days in advance and kept covered and chilled.
• Preheat oven to 350°F.
• Toast bread on a baking sheet in middle of oven until golden, about 10 minutes. The toasts may be made 2 days in advance, cooled, and kept in an airtight container.
• Preheat boiler.
• Spread goat cheese mixture on toasts and sprinkle with Parmesan. Broil crostini on the baking sheet 2 inches from heat until cheese is browned in spots, about 2 minutes.