Greens W Beets Haricots Verts Goat Cheese Croutons Recipes

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SPRING GREENS WITH BEETS AND GOAT CHEESE



Spring Greens with Beets and Goat Cheese image

"I love to put small variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I just fell in love with the flavor combinations." Kristin Kossak, Bozeman, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2/3 cup pecan halves
3 tablespoons balsamic vinegar, divided
1 tablespoon water
1 tablespoon sugar
1/4 cup olive oil
2 tablespoons maple syrup
1 teaspoon stone-ground mustard
1/8 teaspoon salt
1 package (5 ounces) spring mix salad greens
1 can (14-1/2 ounces) sliced beets, drained
1 cup crumbled goat cheese

Steps:

  • In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving., In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.

Nutrition Facts : Calories 268 calories, Fat 22g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 299mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 8g protein.

HARICOTS VERTS WITH GOAT CHEESE AND WARM DRESSING



haricots verts with goat cheese and warm dressing image

Make and share this haricots verts with goat cheese and warm dressing recipe from Food.com.

Provided by chia2160

Categories     Cheese

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

3 lbs French haricots vert or 3 lbs thin green beans
1/2 lb bacon, sliced into thin strips
1/2 cup chopped shallot
2 cloves garlic, chopped
1/4 cup sherry wine vinegar
3 tablespoons Dijon mustard
1 teaspoon dry mustard
1/2 cup olive oil
salt, pepper
1 cup crumbled goat cheese
1/2 cup dried cranberries

Steps:

  • cook beans in a pot of boiling water until crisp tender, about 5 minutes.
  • drain, rinse with cold water, pat dry.
  • cook bacon in a skillet until crispy, transfer to paper towels to drain.
  • add shallots and garlic to drippings in skillet, saute until softened, 3-5 minutes.
  • add vinegar, mustard and dry mustard.
  • whisk in oil, season with salt& pepper.
  • toss beans with dressing, sprinkle with cheese, bacon, dried cranberries.

Nutrition Facts : Calories 212.5, Fat 17.9, SaturatedFat 4.1, Cholesterol 12.9, Sodium 207.5, Carbohydrate 10.4, Fiber 4.2, Sugar 1.9, Protein 4.7

MARINATED HARICOTS VERTS WITH PROSCIUTTO AND GOAT CHEESE



Marinated Haricots Verts with Prosciutto and Goat Cheese image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h15m

Yield 1 serving

Number Of Ingredients 8

1 medium beet
1 cup haricots verts, trimmed
2 teaspoons lemon juice
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 thin slices prosciutto
2 ounces goat cheese
3 tablespoons alfalfa sprouts or broccoli sprouts

Steps:

  • Preheat the oven to 350 degrees F.
  • Roast the beet until tender, about 45 minutes depending on size. Let cool, then peel. Slice into wedges and set aside.
  • Blanch the haricots verts in well-salted boiling water until al dente, 3 to 5 minutes. Immediately shock in an ice water bath.
  • Drain the haricots verts and transfer to a bowl. Add the lemon juice and olive oil, and season with salt and pepper; toss to coat.
  • Lay the prosciutto slices on a plate and top with the haricots verts.
  • In the same bowl toss the beets with a little salt and pepper, then place on top of the haricots verts.
  • Crumble the goat cheese over the top. Garnish with the sprouts.

MIXED GREENS WITH GOAT CHEESE CROSTINI



Mixed Greens with Goat Cheese Crostini image

Provided by Lynda Hotch Balslev

Categories     Salad     Cheese     Leafy Green     Tomato     Appetizer     Vegetarian     Quick & Easy     Goat Cheese     Pine Nut     Healthy     Bon Appétit     Switzerland     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

8 1/2-inch-thick diagonally cut baguette slices (about 4 inches long by 1 1/2 inches wide)
4 ounces (8 tablespoons) soft fresh goat cheese (such as Montrachet)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 small garlic clove, minced
5 cups mixed baby greens
2 tablespoons chopped drained oil-packed sun-dried tomatoes
2 tablespoons pine nuts, toasted

Steps:

  • Preheat broiler. Spread each baguette slice with 1 tablespoon goat cheese. Arrange on baking sheet, cheese side up.
  • Whisk oil, vinegar and garlic in large bowl to blend. Add greens, sun-dried tomatoes and pine nuts; toss to combine. Season salad to taste with salt and pepper. Divide salad between 2 plates.
  • Broil crostini just until cheese softens and begins to melt, about 1 minute. Arrange 4 crostini atop each salad.

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