Baby Greens With Warm Goat Cheese Recipes
BABY GREENS WITH GOAT CHEESE, BEETS AND CANDIED PECANS
Steps:
- Make vinaigrette by whisking olive oil, balsamic and honey until smooth.
- In a large bowl toss greens with vinaigrette and mix well.
- Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. (* You can buy cooked beets or cook them yourself. I boiled the beets in water until soft, but they can be roasted in the oven as well, see notes above.)
Nutrition Facts : ServingSize 1 /4th, Calories 267 kcal, Carbohydrate 19 g, Protein 7 g, Fat 19.5 g, Sodium 211 mg, Fiber 2 g, Sugar 14 g
WARM PECAN-CRUSTED GOAT CHEESE TOASTS WITH MIXED BABY GREENS
Steps:
- Preheat the broiler. Place the chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to coat evenly. Refrigerate until firm, if necessary, then cut into 4 to 6 uniform rounds.
- To heat the goat cheese toasts, place the bread slices on a baking sheet and drizzle with some of the olive oil. Place a round of goat cheese atop a piece of bread. Broil until the cheese is melted and browned, 3 to 5 minutes.
- Meanwhile, to make the dressing, whisk the shallot, mustard, and vinegar together in a small bowl. Add the remaining 1/4 cup oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
- To serve, toss the salad greens with just enough dressing to coat. Taste and adjust for seasoning with salt and pepper. Divide among serving plates and top each salad with a warm goat cheese toast.
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