Emerils Spinach Dried Cherry And Goat Cheese Salad With Warm Recipes

EMERIL'S SPINACH, DRIED CHERRY AND GOAT CHEESE SALAD WITH WARM

Steps:

• n a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan.
• To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to de-glaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.
• In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.

ORANGE, WALNUT AND GOAT CHEESE SALAD

Steps:

• Preheat the oven to 350°.
• Spread the walnuts on a small baking sheet and toast until fragrant and lightly colored -- 5 to 6 minutes.
• Set aside until cooled slightly.
• Cut away the peels from the oranges, leaving no white pith.
• Hold the oranges over a small bowl and segment them, catching any juices.
• In a large bowl, combine the greens, orange segments and shallot rings.
• In a small bowl, combine the oil, vinegar, salt, pepper, sugar and 2 Tablespoons of the reserved orange juice. Whisk to combine.
• Taste, and adjust the seasoning if necessary.
• Drizzle the dressing over the salad, tossing to coat it evenly.
• Add the goat cheese and chopped walnuts, and toss gently to combine.
• Season lightly with salt and pepper if desired, and serve immediately.

DRIED CHERRY AND GOAT CHEESE SALAD WITH DIJON VINAIGRETTE

Steps:

• TOSS greens with cranberries, cheese, bacon, onion and toasted walnuts in salad bowl.
• BEAT vinegar, honey, mustard and pepper with wire whisk until well blended. Gradually add oil, beating until well blended.
• POUR over salad; toss to coat.