Creamy Goat Cheese Dressing Recipes

SPRING SALAD WITH CREAMY GOAT CHEESE DRESSING

Steps:

• Spiced Pecans:
• In a small bowl combine the paprika, ground coriander, cayenne pepper, salt, and pepper. Set aside.
• In a small saucepan over medium heat add the sugar and cook until all of the sugar is melted and light brown in color. Carefully whisk in the butter. Add the spice mix and turn off the heat. Add the pecans and stir with a rubber spatula until all of the pecans are completely coated. Spray with nonstick cooking spray which will help the pecans separate. Once all of the pecans are coated turn out onto a greased sheet tray or a sheet tray lined with a silicone mat. Break up any pieces that may be stuck together. Let cool 5 minutes before serving with the salad.
• In a medium bowl whisk together the goat cheese and buttermilk. Whisk in the remaining dressing ingredients until combined and smooth. Set aside.
• Heat the canola oil in a small saucepan over medium heat. Add the shallots and fry until crispy and light brown, about 5 minutes. Remove to a plate lined with a paper towel to drain.
• Add the greens to a large bowl. Drizzle with 3/4 of the dressing, season with salt and pepper, to taste, and toss to coat the greens. Transfer the salad to a platter and garnish with candied pecans, sliced grapes, and fried shallots. Drizzle with remaining dressing and serve.

LEMON GOAT CHEESE DRESSING

Steps:

• 1. In a bowl, mix oil, lemon juice, honey and thyme.
• 2. Add goat cheese and whisk to emulsify.
• 3. Season to taste with pepper.
• 4. Refrigerate.

GOAT CHEESE VINAIGRETTE

Steps:

• Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.

ROASTED BEET SALAD WITH ORANGES AND CREAMY GOAT CHEESE DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons.
• For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely.
• Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper.
• Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons.
• Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing.
• Cook's Note:.
• If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook.