Salad With Walnut Vinaigrette And Warm Chevre Recipes

GARDEN SALAD WITH WALNUT VINAIGRETTE

Steps:

• To prepare dressing, puree all ingredients in a small blender or food processor until smooth. Cover and refrigerate until ready to serve. (May be prepared several days ahead.)
• Place greens, walnuts, tomatoes and onion in a large bowl and drizzle with dressing; toss well to coat. Season with pepper and serve immediately.

CHERRY FARRO SALAD WITH SWEET VINAIGRETTE

Steps:

• Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until dressing is smooth.
• Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.
• Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove saucepan from heat, cover with a lid, and let sit until all the liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl and cool to room temperature, about 30 minutes more.
• Mix walnuts, green apples, dried cherries, and parsley into farro. Drizzle dressing over farro mixture and toss to coat; refrigerate until chilled, at least 30 minutes.

SALAD WITH WALNUT VINAIGRETTE AND WARM CHEVRE

Steps:

• For the vinaigrette:
• Combine the vinegar, mustard and honey in a small mixing bowl; whisk to combine thoroughly.
• Add the oils in a slow, steady stream, whisking continuously, until the vinaigrette is creamy and emulsified.
• Add the parsley and season to taste with salt and pepper; set aside until needed.
• For the Chevre:.
• Preheat oven to 400 degrees Farenheit.
• Finely chop parsley, chives and walnuts.
• Season chevre lightly with salt and pepper.
• Spread parsley/chive/walnut mixture on a plate and roll chevre in it, pressing down lightly to coat it completely.
• Wrap in plastic wrap and refrigerate at least 10 minutes.
• Slice chevre into 6 evenly sliced rounds and place on a parchment-lined baking sheet and place in oven until cheese is heated through -- about 5 minutes.
• For the salad:.
• Combine the salad greens, onion, walnuts and berries and toss gently to mix.
• Add just enough dressing to lightly coat each leaf.
• Season to taste with salt and pepper.
• Mound salad on plates and place one or two rounds of warm chevre on top of each salad and serve immediately.

WALNUT VINAIGRETTE

Steps:

• Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
• Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.

CHILE CRUSTED WARM GOAT CHEESE SALAD WITH HOT CANDIED WALNUTS AND BALSAMIC VINAIGRETTE

Steps:

• Crust the cheese with the chile, nuts, and bread crumbs and a little salt. Heat 1 tablespoon olive oil in a nonstick pan (large enough to fit all 4 disks comfortably) on medium heat. Place the crusted cheese in the pan. Heat for 45 seconds, turn with a spatula, and heat for another 45 seconds.
• On each of 4 plates, place a round of crusted goat cheese. Drizzle with Balsamic Vinaigrette and sprinkle with the Hot Candied Walnuts.
• Combine all ingredients and season with salt and pepper.
• In a large saute pan on medium heat, place all ingredients. Keep the pan moving until the sugar melts and the ingredients are all melted together. (Be very cautious, can burn easily). Pour mixture onto a greased sheet pan. Leave out to cool. When cool, chop into small pieces. Set aside until needed.

SALADE AU CHEVRE CHAUD (SALAD WITH WARM GOAT CHEESE)

Steps:

• Preheat oven to 425 degrees.
• Place the croutons on a baking sheet and top the rounds of cheese. Sprinkle with thyme and rosemary.
• Make the vinaigrette. Mix together the vinegar, lemon juice, mustard, garlic, and tarragon. Whisk in the yogurt and oil and add salt and pepper.
• Shortly before serving the salad, place the cheese-topped croutons in the oven and bake for 6-8 minutes or until the cheese is bubbling.
• Toss the lettuce, chervil, and red pepper together with the dressing and distribute among salad plates.
• Top the salads with the hot cheese croutons, garnish with radishes and serve at once.

WILTED SPINACH SALAD WITH CHEVRE-WALNUT CUPS

Steps:

• Sherry Vinaigrette:.
• In a small microwave safe bowl, whisk together the vinegar and mustard. Add the shallot. While whisking slowly, pour in the olive oil and whisk until mixture thickens slightly. Set aside.
• Walnut Cups:.
• Preheat oven to 350 and grease a mini muffin tin. Combine the walnuts and salt in a food processor and pulse to finely grind walnuts. Add the flour and egg white and process till well mixed. Place about 1 T of mixture into each greased mini muffin cup and press on bottom and sides to form cups. Bake for 12 to 15 minutes till golden. Remove and let cool completely on wire rack.
• Salad:.
• Rinse spinach well, remove stems and pat dry. Rinse and dry the watercress and mint.
• Preheat the oven to 375. Put 1-2 T of chevre in each walnut cup. Drizzle with a little of the vinaigrette and top with a walnut half, if desired. Place on a baking sheet.
• in a large salad bowl, toss the spinach, watercress, mint, garlic and oregano to combine.
• Bake the filled walnut cups for about 4 minutes, till bubbling.
• Put the vinaigrette in a loosely covered container in the microwave and heat on high for 1 1/2 minutes, till bubbline hot. Uncover carefully and whisk to blend.
• Put one-eighth of the greens on each salad plate. Top with one of the warm walnut cups and immediately drizzle the hot dressing over each plate. Season with pepper if desired and serve immediately.
• For an entree version of this salad, you could add some cooked chicken.

STRAWBERRY, WALNUT & CHEVRE SALAD WITH POMEGRANATE DRESSING

Steps:

• Lightly toast the nuts and set aside to cool.
• Whisk all the vinaigrette ingredients together in a non-reactive bowl and set aside. (Tip: It may be necessary to warm the pomegranate molasses slightly to aid in whisking.).
• Arrange greens on 4 individual salad plates.
• Top salad greens with the strawberries, drizzle with vinaigrette, and add walnuts and chevre.
• Season with freshly ground pepper to taste.