Grilled Romaine With Goat Cheese Dried Cranberries And Pecans Recipes

ROMAINE CRANBERRY PEAR SALAD RECIPE

Steps:

• Prepare 4 cups of chopped romaine lettuce loosely packed. Place it in a large salad bowl.
• Add pecans and Craisins.
• At this point the salad can be placed in the refrigerator until ready to serve. (Not more than 2 - 3 hours.)
• When ready to serve: break apart goat cheese and add to the bowl.
• Chop the pear into small pieces. Add to bowl.
• For the dressing: the measurements above are just guidelines. Add the oil and vinegar a little at a time until you achieve your preferred taste.
• Toss everything together. Serve immediately.

GRILLED ROMAINE WITH GOAT CHEESE, DRIED CRANBERRIES AND PECANS

Steps:

• Trim the leafy ends of the romaine and cut in half lengthwise.
• Using 2 tablespoons olive oil, drizzle both sides of each romaine half and sprinkle with salt and pepper.
• Grill lettuce over direct heat for 1-2 minutes per side, until lightly grill marked. Remove from grill and put onto serving plates or bowls.
• Mix balsamic vinegar with water in a microwaveable bowl and add dried cranberries. Microwave on high for 30 seconds and let stand for at least 10 minutes.
• Toast pecans carefully in a dry pan over low heat until golden brown and fragrant. Set aside.
• Add salt and pepper to plain breadcrumbs and spread on wax paper or a baking sheet.
• Heat 2 tablespoons olive oil in a nonstick pan until very hot.
• Dip each slice of goat cheese in beaten egg, coat with breadcrumbs and add to the hot oil. Fry until golden brown on both sides and remove from pan, placing 2 slices on each romaine half.
• Add the balsamic vinegar and cranberry mixture to the oil remaining in the pan and stir to combine and heat through. Pour mixture evenly over the 4 romaine halves. Top with toasted pecans and serve.

BLUE CHEESE AND DRIED CRANBERRY TOSSED SALAD

Steps:

• Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.

GRILLED GOAT'S CHEESE WITH CRANBERRY DRESSING

Steps:

• Quarter, core, then thinly slice the apple into a bowl with the lemon juice and 1 tbsp water. Toss well, as this stops the apples going brown.
• Heat grill to high, then line your grill rack with foil. Put the cheeses rind-side down on the foil, then set aside for a moment.
• Drain 2 tbsp of the juice from the apple bowl into another small bowl and discard the rest. Add the cranberry sauce, oil and honey with some seasoning, and whisk to form a dressing. Grill the cheeses for 4 mins, then scatter the nuts on and around the cheeses and return to the grill to cook for a few mins more - but take care that the nuts don't burn.
• Arrange the apple, chicory and radish sprouts or watercress on 6 plates, then carefully top with the hot melted cheese. Scatter over the nuts, spoon over the dressing and serve straight away.