Incredible French Endive Salad With Aged Herb Goat Cheese Toasts Recipes

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HERBED GOAT CHEESE



Herbed Goat Cheese image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 7

2 (6-ounce) creamy goat cheese disks, such as Coach Farm
Kosher salt and freshly ground black pepper
Minced fresh dill
Julienned fresh basil leaves
Crushed red pepper flakes
Good olive oil
Bread or crackers, for serving

Steps:

  • Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
  • Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.

BEET AND ENDIVE SALAD WITH WALNUTS



Beet and Endive Salad with Walnuts image

This is a French classic. I add a small amount of goat cheese or feta to mine (in France they might use blue cheese, or no cheese), a tart contrast to the sweet beets.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 4

Number Of Ingredients 14

1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Sea salt, kosher salt, or fleur de sel
1/2 to 1 teaspoon Dijon mustard (to taste)
1 very small garlic clove, finely minced or put through a press
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
Freshly ground pepper
4 small or medium beets, roasted, peeled, and cut in wedges or half-moons
4 Belgian endives, rinsed and sliced
2 tablespoons broken walnuts, preferably from fresh shelled walnuts
2 ounces fresh, mild goat cheese or feta, crumbled
2 teaspoons minced fresh tarragon
1 teaspoon minced chives

Steps:

  • Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
  • Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 404 milligrams, Sugar 6 grams, TransFat 0 grams

INCREDIBLE FRENCH ENDIVE SALAD WITH AGED HERB GOAT CHEESE TOASTS



Incredible French Endive Salad with Aged Herb Goat Cheese Toasts image

Categories     Bread     Salad     Cheese     Side     Broil     Goat Cheese     Endive

Yield 4 servings

Number Of Ingredients 9

1 garlic clove
Juice of 1/ 2 lemon
Coarse salt
A few sprigs of fresh flat-leaf parsley leaves
1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
12 heads of endive (look for the whitest heads you can find, free of scars)
8 slices white toasting bread
2 8-ounce logs aged goat cheese
3 tablespoons Herbes de Provence (dried French herb blend, available on the spice aisle)

Steps:

  • Heat a grill pan to medium high. Turn on the broiler and place a rack at least 10 inches from the heat.
  • In a blender, combine the garlic, lemon juice, a little salt, and the parsley. Turn the blender on the "puree" setting. Stream the EVOO into the blender and puree the dressing until smooth and emulsified.
  • Trim the endives of tough ends and peel away any dry or badly scarred outer leaves. Place the endives in a shallow dish and pour the dressing over them. Turn them in the dressing to coat them evenly. Place on the hot grill pan and gently cook the endives for 6 to 7 minutes, until tender, turning frequently.
  • Lightly toast the bread under the broiler on each side and remove. Cut the bread corner to corner to make 16 triangles. Trim the ends off the logs of cheese and cut each log into 8 disks. (Cut across the middle of each log, then keep halving the sections until you have 16 equal disks from the 2 logs.) Scatter the Herbes de Provence onto the cutting board. Gently turn each disk of cheese in the dried herbs and situate a disk on each toast. Return the toasts to the oven and broil for 2 to 3 minutes to warm the cheese through and darken the toast to a light, even golden brown.
  • Remove the endives 3 at a time to a plate. Carefully halve them lengthwise with a small sharp knife and fan the halved grilled endives across the plate. Add 4 triangles of toast with warm goat cheese to the same plate and serve. Repeat with the remaining portions.

HERBED WARM GOAT CHEESE SALAD



Herbed Warm Goat Cheese Salad image

Make and share this Herbed Warm Goat Cheese Salad recipe from Food.com.

Provided by startnover

Categories     Cheese

Time 18m

Yield 8 serving(s)

Number Of Ingredients 20

1/2 cup fresh minced garlic
2 tablespoons minced fresh thyme
2 tablespoons fresh ground pepper
2 tablespoons kosher salt
1 cup olive oil
2 (3 ounce) logs goat cheese, cut into 4 pieces each
1 1/2 cups seasoned bread crumbs
1 cup good quality- aged balsamic vinegar
1 teaspoon minced fresh garlic
1 teaspoon minced shallot
2 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
2 teaspoons soy sauce
2 tablespoons rice vinegar
1 teaspoon cracked pepper
1 cup extra virgin olive oil
8 ounces baby greens
1/2 cup candied pecans (optional)
1/4 cup shaved carrot (optional)
1/4 cup red onion (optional)

Steps:

  • Cheese:.
  • Combine garlic, thyme, pepper, salt, and oil in a bowl.
  • Whisk to incorporate ingredients.
  • Place the cheese slices into the mixture making sure to coat all sides.
  • Cover and refrigerate overnight.
  • Dressing:.
  • Using a whisk mix all ingredients except olive oil in a bowl. After all are well mixed use whisk and slowly add oil to emulsify. Refrigerate till ready to serve.
  • Before serving place a cookie sheet in oven and preheat to 350°.
  • Spread bread crumbs onto plate and roll the cheese in them. Make sure to press the crumbs into the cheese.
  • Transfer the cheese onto the hot pan and cook for 8 minutes.
  • Toss the greens and all desired add ins together w/ desired amount of dressing and top each salad with cheese.
  • Serve while cheese is warm.
  • Prep time does not include chilling time.

Nutrition Facts : Calories 662.2, Fat 61.8, SaturatedFat 12.2, Cholesterol 17, Sodium 2357.7, Carbohydrate 20.6, Fiber 2, Sugar 2, Protein 8.8

BELGIAN ENDIVE SALAD WITH APPLES AND GOAT CHEESE



Belgian endive salad with apples and goat cheese image

15-minute Belgian endive salad recipe! This healthy and delicious endive salad is loaded with apples, goat cheese, walnuts, and a lemon vinaigrette.

Provided by Trish Bozeman

Categories     Salad

Time 15m

Number Of Ingredients 10

4 medium heads Belgian endive (outer removed, then halved)
2 medium fuji or honeycrisp apples (cored, halved, and sliced)
1 cup walnuts
1/2 cup crumbled goat cheese
2 tsp white wine vinegar
2 tsp extra virgin olive oil
1 tsp fresh lemon juice
1 tsp finely minced shallot
salt and pepper
fresh parsley

Steps:

  • Combine endive, apples, walnuts, and goat cheese in a large bowl. Set aside.
  • Combine vinegar, oil, and lemon juice in a small bowl and whisk until emulsified. Stir in shallot.
  • Pour vinegar mixture over endive mixture and toss to evenly coat.
  • Season with salt and pepper. Serve with fresh parsley.

Nutrition Facts : Calories 343 kcal, Carbohydrate 18 g, Protein 10 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 107 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

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