Mesclun And Cherry Salad With Warm Goat Cheese Recipe Epicuriouscom

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DATE, GOAT CHEESE AND MESCLUN SALAD



Date, Goat Cheese and Mesclun Salad image

Categories     Salad     Leafy Green     Quick & Easy     Goat Cheese     Date     Fall     Gourmet

Yield Serves 8

Number Of Ingredients 9

For vinaigrette:
2 tablespoons red-wine vinegar
1 tablespoon soy sauce
freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
8 cups mesclun (mixed baby greens, about 3/4 pound), rinsed and spun dry
8 dried dates (preferably Medjool), pitted and cut lengthwise into thin strips (about 1 cup)
6 ounces Laura Chenel's Chabis* or other soft goat cheese, cut into pieces, at room temperature
*available at some specialty foods shops

Steps:

  • Make vinaigrette:
  • In a small bowl whisk together vinegar, soy sauce, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before proceeding.
  • In a bowl toss mesclun with vinaigrette and divide among 8 salad plates. Top salad with dates and goat cheese.

WARM GOAT CHEESE SALAD WITH DRIED CHERRIES AND PANCETTA VINAIGRETTE



Warm Goat Cheese Salad with Dried Cherries and Pancetta Vinaigrette image

Categories     Salad     Sauté     Goat Cheese     Cherry     Lettuce     Gourmet

Yield Serves 4 generously

Number Of Ingredients 9

8 cups mesclun (mixed baby greens), washed and dried
4 ounces dried cherries (about 1 cup)
6 ounces soft mild goat cheese
1/4 teaspoon freshly ground black pepper, or to taste
a 1/2-pound piece of pancetta (Italian unsmoked cured bacon), cut into strips about 1/8-inch thick and 1 inch long
1/4 cup olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh thyme leaves
6 tablespoons sherry vinegar

Steps:

  • In a large serving bowl, combine mesclun and dried cherries. Crumble goat cheese on top and sprinkle with pepper.
  • In a large skillet cook pancetta in oil over moderate heat, stirring, until lightly browned. Pour off about 3 tablespoons (about 1/3 cup should be left in skillet with pancetta). Add garlic and sauté mixture, stirring, until garlic is golden. Carefully add thyme and vinegar. Increase heat to moderately high and boil mixture 1 minute.
  • Add hot vinaigrette to salad and toss. Serve salad immediately.

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