Sesame Thyme Crusted Goat Cheese With Arugula Salad With Warm Shiitake Tomato Vinaigrette Recipes

WARM SESAME SLAW SALAD

Steps:

• Heat the oil in large skillet over high heat. Stir-fry the cabbage 5 minutes then season with salt and pepper, to taste, and add vinegar and honey, sesame seeds and oil. Serve warm.

HEIRLOOM TOMATO SALAD WITH GOAT CHEESE AND ARUGULA

Steps:

• Thinly slice tomatoes and arrange on salad plates in an overlapping fashion forming a ring, alternating colors as you go.
• Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic (reserve some for the arugula).
• Press wheels of goat cheese into the chopped pistachios, covering both sides.
• Place arugula into a small bowl and toss gently with olive oil, juice of the lemon, balsamic, salt, and pepper.
• Place approximately one cup of the arugula salad into the center of the tomatoes.
• Top arugula with pistachio goat cheese.
• Garnish with one half cherry tomato, if desired.

CRUSTED GOAT CHEESE SALAD

Steps:

• BREAD THE GOAT CHEESE: Dredge the goat cheese slices in flour, dip in egg mixture then in crumbs. Refrigerate for 15 minutes (or up to 4 hours). This helps the bread crumbs adhere.
• MAKE THE VINAIGRETTE: Mix the first 5 vinaigrette dressing ingredients in a small bowl. Whisk in olive oil. Set aside.
• FRY THE GOAT CHEESE: Heat olive oil in a frying pan over medium high heat. Fry the goat cheese slices about 2 minutes on each side until golden brown. Remove from pan and place on paper towel to drain. Set aside.
• ASSEMBLE THE SALAD: In a large bowl, toss the salad with 3-4 tablespoons of the vinaigrette dressing. Divide among 4 plates. Place a crusted goat cheese slice on top of each salad. Sprinkle on garnishes of your choice and serve.

HEIRLOOM TOMATO SALAD WITH GOAT CHEESE AND ARUGULA

Steps:

• Slice large tomatoes into 1/4 inch thick rounds. Halve or quarter cherry, grape, or other small tomatoes. Divide the tomatoes among four plates, arranging them to show off the contrast in their colors.
• Top each plate of tomatoes with a handful of arugula, allowing a border of tomatoes to show around the edge of the plates.
• Divide the goat cheese evenly among the salads, crumbling it over the arugula and tomatoes.
• In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and basil.
• Drizzle each salad with vinaigrette, allowing about 1 to 1 1/2 tablespoons of dressing per salad.
• Serve immediately. Enjoy.

ARUGULA AND GOAT CHEESE SALAD

Steps:

• Whisk together the mustard, lemon juice & oil (I mixed mine in my mini mixer).
• Place Arugula in a large bowl and toss with the dressing.
• Divide between 4 plates.
• Sprinkle grapes, cheese, cper & hemp heart over the arugula.
• Serve.

PECAN CRUSTED GOAT CHEESE SALAD

Steps:

• Preheat oven to 400 degrees.
• Slice goat cheese into 8 equal pieces. I like to cut the log in half, then cut each half in half, and so on until I have 8 slices.
• Add pecans, garlic powder, onion powder, oregano and a large pinch of salt and pepper to a food processor. Pulse until pecans are well minced and everything is combined. Transfer to a shallow bowl.
• Beat egg in a shallow bowl.
• Use hands to form slices of goat cheese into uniformly round pucks.
• Dip a slice into the egg mixture, allowing the excess to drip off.
• Then place it in the pecan mixture and use your other hand to move the slice around in the pecans, covering the entire surface with pecans. Gently push the pecans into the surface of the goat cheese. Place on a parchment lined baking sheet. Repeat with remaining goat cheese slices.
• Bake for 8-10 minutes or until the pecans turn dark golden brown but do not burn. Check on them around the 6 minute mark to make sure the pecans aren't getting too brown.
• In a mason jar combine all dressing ingredients and shake vigorously until emulsified.
• Assemble each salad with a bed of lettuce, a handful of roasted beets, a sprinkle of diced onion.
• Place 1-2 goat cheese rounds on each salad.
• Pour dressing over the salad and enjoy!

SESAME-THYME CRUSTED GOAT CHEESE WITH ARUGULA SALAD WITH WARM SHIITAKE-TOMATO VINAIGRETTE

Steps:

• On a plate, mix together the sesame seeds, thyme and coarse black pepper. Dip the cheese slices on one side only. In a very hot non-stick pan coated lightly with olive oil, pan sear the crusted side only until golden brown. Meanwhile, whisk together the mustard, vinegar and extra virgin olive oil. Season and check for flavor. In a hot saute pan coated lightly with olive oil, saute the shallots and shiitakes until soft, about 3 minutes. Add the tomatoes and deglaze with the vinaigrette. Check for seasoning. In a large bowl, toss the arugula with half of the vinaigrette and check for flavor. Add more vinaigrette if needed. Also, slice the head garlic in half and lightly rub the bread with the garlic and grill until golden brown.