Salads With Pistachio Crusted Goat Cheese Recipes
SALADS WITH PISTACHIO-CRUSTED GOAT CHEESE
Looking for something a little different for supper? "This vegetarian main-dish salad pairs walnuts, juicy oranges and tomatoes with warm, pistachio-crusted goat cheese medallions and a splash of vinaigrette," says Gloria. Serve with a crusty loaf of French bread. Gloria Bradley - Naperville, IL
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the orange juice, vinegar, orange zest, honey, salt, cumin and 5 tablespoons walnut oil. Pour over salad; toss to coat. Divide among four serving plates., Place pistachios in a food processor; cover and process until ground. Transfer to a small bowl; stir in bread crumbs. Cut goat cheese into four slices; brush slices with remaining oil. Coat in crumb mixture., In a small nonstick skillet coated with cooking spray, cook cheese slices over medium heat for 1-2 minutes on each side or until golden brown. Place on salads.
Nutrition Facts : Calories 424 calories, Fat 36g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 508mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 11g protein.
BABY BEETS AND PISTACHIO CRUSTED GOAT CHEESE ON A BED OF FRISEE WITH PINOT NOIR VINAIGRETTE
Steps:
- Coat a small saucepan with 2 tablespoons of olive oil and place over medium heat. Fry the sage until the leaves crisp up, about 2 minutes. Gently remove to a paper towel. Then, fry the prosciutto until crispy and remove with a slotted spoon.
- Coat the saucepan with the remaining 2 tablespoons of olive oil. Add the shallot and saute for 2 minutes. Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes. Add the sugar, salt, and pepper. Set the beets in the poaching liquid and cook until tender, about 20 minutes. Set beets aside to cool and reserve the poaching liquid. When cool enough to handle, rub off the beet skins with paper towel. Set aside to cool to room temperature.
- With a hot knife, cut the goat cheese log into 4 equal wheels. Lay the crushed pistachios on a flat surface and gently press the cheese into the nuts to coat all sides.
- Arrange a handful of frisee, watercress and beet greens on each plate. Lay the beets and goat cheese slices on top. Top with fried sage and crispy prosciutto. Whisk the cooled poaching liquid with olive oil; season with salt and pepper. Drizzle the vinaigrette over each salad and serve immediately.
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- Plate the Salad: Divide the salad among four plates and top each with a piece of crispy goat cheese. Serve immediately.
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