Best Almond Coated Goat Cheese Frisee And Belgian Endive Salad Recipes

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ENDIVE SALAD WITH APPLE, GOAT CHEESE AND WALNUTS



Endive Salad With Apple, Goat Cheese and Walnuts image

Belgian endive might not be a vegetable you normally consider buying, but it is a rich source of vitamins A, C and E, folate and fiber. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup walnuts
4 tablespoons yogurt
2 teaspoons mustard
2 teaspoons honey
1 apple, cored and chopped
1 tablespoon lemon juice
3 endive, hearts roughly chopped
2 ounces goat cheese, crumbled or 2 ounces blue cheese
1 dash salt
1 dash pepper

Steps:

  • Toast walnuts in a toaster oven at 375ºF for a few minutes. Be careful not to burn them!
  • In a bowl, place yogurt, mustard and honey and mix well.
  • Add chopped apple pieces and sprinkle lemon juice. Mix again.
  • Add walnuts, endive, cheese, salt and pepper and mix.
  • Infuse love, refrigerate for a couple of hours or longer and serve.

Nutrition Facts : Calories 258.5, Fat 15.2, SaturatedFat 4.3, Cholesterol 13.1, Sodium 232.6, Carbohydrate 25.5, Fiber 14.1, Sugar 10.1, Protein 10.9

FRISEE SALAD WITH GOAT CHEESE, MAPLE VINAIGRETTE AND CANDIED WALNUTS



Frisee Salad with Goat Cheese, Maple Vinaigrette and Candied Walnuts image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 18

1/4 cup balsamic vinegar
2 tablespoons pure maple syrup
1 tablespoon minced shallot
1/2 cup extra-virgin olive oil
1/4 cup olive oil
1 teaspoon black pepper, or to taste
2 cups walnut halves
3/4 cup confectioners' sugar
Vegetable oil for deep-frying
1/2 teaspoon salt, or to taste
1/8 teaspoon cayenne, or to taste
3 large heads of frisee (French or Italian chicory, available at specialty produce markets), outer leaves discarded and the inner leaves rinsed, spun dry, and torn into 2-inch pieces
9 Medjool dates, pitted and sliced thin
3 ounces Laura Chenel's Taupiniere goat cheese or other such as St. Maure or Valencay, cut into 6 slices
3 ounces Laura Chenel's Chabis goat cheese or other such as Montrachet or Chevrion, cut into 6 slices
3 ounces Laura Chenel's Capriccio goat cheese cut into 6 slices
6 thin slices of whole-wheat walnut bread
Chopped fresh chervil and chives for garnish

Steps:

  • Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season the vinaigrette with salt and pepper.
  • Make the candied walnuts: In a saucepan simmer the walnuts in water to cover for 5 minutes, or until they are softened slightly, drain them, and transfer them to a paper towel to dry completely. In a bowl stir together the walnuts and the sugar. In a Dutch oven heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and in it fry the walnuts in batches for 1 to 2 minutes, or until they are brown and crisp. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season them with the salt and cayenne.
  • In a large bowl, toss the frisee with the dates and enough of the vinaigrette to just coat the salad, rserving any remaining vinaigrette for another use. Divide the salad among 6 plates, mounding it in the center, divide the cheeses and the bread around it, and sprinkle the salads with the walnuts and the herbs.

ENDIVE WITH ORANGES, ALMONDS, AND GOAT CHEESE



Endive With Oranges, Almonds, and Goat Cheese image

I have seen this recipe both in Vegetarian Times magazine and on the Food Network website (it was on $40 a Day). It is one of the best things I have ever eaten! Everyone I've ever served it to has loved it, too. The last six ingredients are for the Roasted Garlic Viniagrette that tops the endives.

Provided by Ameliahead

Categories     Oranges

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 endives, leaves separated
2 oranges, supremed (cut the top and bottom off, remove the rest of the peel with a knife, and cut each section out)
1/4 cup almonds, sliced, toasted
8 ounces goat cheese, crumbled
2 tablespoons chives, chopped
salt
1/4 cup garlic clove
1/2 cup extra virgin olive oil
3 tablespoons sherry wine vinegar
1 tablespoon shallot, chopped
salt
pepper

Steps:

  • For Roasted Garlic Viniagrette: Preheat oven to 350 degrees F.
  • Roast garlic in the olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly.
  • Transfer to blender. Add vinegar, shallots, salt, and pepper. Blend.
  • To assemble: Set leaves on a platter or plate. Fill each leave with one or two orange segments, some goat cheese crumbles, almond slices, and salt.
  • Drizzle with viniagrette and top with chives.
  • Chill before serving or serve immediately.

Nutrition Facts : Calories 419.8, Fat 33.1, SaturatedFat 10.7, Cholesterol 29.9, Sodium 291.3, Carbohydrate 21, Fiber 12.4, Sugar 6.3, Protein 14.5

BITTER GREENS, GRAPEFRUIT, AND AVOCADO SALAD



Bitter Greens, Grapefruit, and Avocado Salad image

The dressing can be stored in the refrigerator for a day or two, tightly covered; whisk it until smooth before serving. Mint would be a nice alternative to basil.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 12

2 pink grapefruits
2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup low-fat (2 percent) Greek yogurt
1/4 cup extra-virgin olive oil
1/2 head escarole, coarsely chopped (4 cups)
2 heads Belgian endive, preferably red, leaves separated, and coarsely chopped if large (4 cups)
2 heads frisee, trimmed and torn into bite-size pieces (2 cups)
1 cup fresh basil leaves, torn if large
1 avocado, halved, pitted, peeled, and thinly sliced
Poppy seeds, for serving

Steps:

  • Remove peels and piths from grapefruits with a sharp knife. Working over a bowl to catch juices, carefully cut between membranes to remove whole segments. In a bowl, whisk together 2 tablespoons grapefruit juice, vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and yogurt. Slowly drizzle in oil, whisking until combined.
  • Toss together greens and basil; divide evenly among 4 plates. Top with grapefruit and avocado. Drizzle with vinaigrette, sprinkle with poppy seeds, and serve.

Nutrition Facts : Calories 208 g, Cholesterol 3 g, Fat 15 g, Fiber 7 g, Protein 6 g, SaturatedFat 2 g, Sodium 93 g

ALMOND-COATED GOAT CHEESE, FRISEE, AND BELGIAN ENDIVE SALAD



Almond-Coated Goat Cheese, Frisee, and Belgian Endive Salad image

The goat-cheese buttons can be made up to twelve hours ahead and chilled in the refrigerator. Cut the goat-cheese package open with kitchen scissors to avoid smashing the cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1/2 cup sliced (not slivered) almonds, lightly toasted
1/4 cup olive oil
1 eight-ounce log fresh goat cheese
1 head frisee
2 heads Belgian endive
1 1/2 tablespoons sherry vinegar
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 375 degrees. Place almonds and oil in separate shallow dishes. Using unflavored dental floss or thread, slice goat cheese into about 1-inch disks.
  • Dip each disk into oil with one hand, and then into almonds with the other; press nuts into sides to adhere. Place coated disks on a small baking sheet (if not using immediately, cover with plastic wrap, and chill in refrigerator until ready to bake). Reserve remaining oil, and discard any remaining almonds.
  • Just before serving, transfer baking sheet to oven. Bake until goat cheese is heated through and bottom edge is sizzling, about 10 minutes. Remove from oven, and let disks stand on baking sheet at least 2 minutes.
  • Meanwhile, tear frisee into bite-size pieces, and cut the endive crosswise into 1-inch lengths. Place in a medium serving bowl; toss with reserved oil and the vinegar, and season with salt and pepper. Divide among serving plates. Using a small spatula, place a warm goat-cheese disk on top of each. Serve immediately.

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Almond coated goat cheese frisee and Belgian endive salad is a unique dish that combines the tangy flavor of goat cheese with the nuttiness of almond flakes. This is blended perfectly with the slightly bitter taste of frisee and Belgian endive. The result is a salad that is not only healthy but bursting with flavor as well.

The Ingredients

To make almond coated goat cheese frisee and Belgian endive salad, you need the following ingredients:
  • Goat Cheese: Six-ounce
  • Almond Flakes: One cup
  • Frisee: One head
  • Belgian Endive: Two heads
  • Cherry Tomatoes: A handful
  • Olive oil: Four tablespoons
  • Balsamic Vinegar: Two tablespoons
  • Salt: One teaspoon
  • Pepper: One teaspoon

The Making

To make this dish, follow these steps:
Step 1: Coat the Goat Cheese
Start by coating the goat cheese in almond flakes. To do this, cut the goat cheese into small cubes, about 1-inch thick. In a small bowl, add the almond flakes and roll the cheese cubes in the flakes until fully coated.
Step 2: Roast the Goat Cheese
Next, roast the goat cheese by heating a skillet over medium-high heat. Add two tablespoons of olive oil to the skillet and then add the coated goat cheese cubes. Cook for about two minutes on each side or until the almond flakes turn golden brown.
Step 3: Prep the Salad
While the goat cheese is roasting, chop the frisee and Belgian endive into small pieces. Cut the cherry tomatoes in half and set them aside.
Step 4: Prepare the Dressing
In a small bowl, mix the remaining two tablespoons of olive oil, balsamic vinegar, salt, and pepper together.
Step 5: Assemble the Salad
Now it's time to assemble the salad. Start by placing the chopped frisee and Belgian endive in a large salad bowl. Add the cherry tomatoes on top of the greens. Drizzle the dressing over the salad and toss lightly.
Step 6: Add the Goat Cheese
Finally, add the almond coated goat cheese cubes to the salad. Serve immediately and enjoy!

The Benefits

There are several health benefits to eating almond coated goat cheese frisee and Belgian endive salad. The main benefit is the abundance of nutrients found in these ingredients. Here are some of the benefits of each ingredient:
Goat Cheese
Goat cheese is an excellent source of protein and contains less fat than cow's milk cheese. It's rich in vitamins and minerals like calcium and vitamin A, which are essential for healthy bones and tissue growth.
Almonds
Almonds are high in healthy fats and fiber, which can help lower cholesterol levels and reduce the risk of heart disease. They are also rich in vitamin E, magnesium, and potassium, which are all vital nutrients for overall health.
Frisee
Frisee is a type of chicory that is low in calories, high in fiber, and packed with nutrients. It's rich in vitamin C and iron, which are both essential for a healthy immune system and proper blood flow.
Belgian Endive
Belgian endive is also low in calories and high in fiber, making it an excellent food for weight loss. It's rich in vitamins A and C, which are essential for healthy skin and eyesight. It also contains calcium, which is vital for strong bones.

The Conclusion

In conclusion, almond coated goat cheese frisee and Belgian endive salad is a unique and healthy dish that's perfect for a light lunch or dinner. It's bursting with flavor and packed with nutrients that can help improve overall health. So, next time you're looking for a healthy and delicious meal, give this recipe a try!

Almond Coated Goat Cheese Frisee and Belgian Endive Salad: Tips and Tricks

If you're looking for a salad recipe that's both healthy and flavorful, then almond coated goat cheese frisee and Belgian endive salad is the perfect choice. This salad is a delightful combination of crisp greens, nuts, fruits, and creamy goat cheese. It's not only easy to make but also a perfect appetizer or side dish for any dinner party or family meal. Here are some useful tips and tricks to make an almond coated goat cheese frisee and Belgian endive salad that your guests will enjoy:
Ingredients
The success of this salad recipe depends on the quality of the ingredients used. Therefore, it's essential to choose fresh, high-quality ingredients for the salad. When selecting the greens, look for tender frisee and Belgian endive heads that have no yellow or brown spots. Similarly, choose fresh seasonal fruits, such as figs, oranges, and pomegranates, that are sweet and bursting with flavor. For the coating, use fine-quality goat cheese and almonds that are freshly roasted and finely chopped.
Preparation
Before making the salad, make sure to prepare all the ingredients in advance. Wash and dry the greens thoroughly, tear them into bite-size pieces, and store them in a salad bowl. Cut the fruits into small pieces and arrange them on top of the greens. Roast the almonds in the oven or on the stovetop and let them cool for a few minutes before crushing them into tiny pieces. Then, shape the goat cheese into small balls and roll them in the crushed almonds. Once all your ingredients are prepped, you're ready to assemble your salad.
Assembly
To make an almond coated goat cheese frisee and Belgian endive salad, first, scoop the goat cheese balls onto the salad, and then drizzle the salad with a balsamic vinaigrette. This will bring out the flavor of the fruits and give the salad a tangy kick. Make sure to coat the salad right before serving so that the greens stay crisp and the goat cheese balls retain their shape. If you prefer, you can add some chopped fresh herbs, such as basil, mint, or thyme, to give the salad an extra burst of flavor.
Variations
The recipe for this salad can be modified according to personal taste or dietary restrictions. For example, if you're vegan, you can substitute the goat cheese with plant-based cheese or tofu. You can also add other ingredients, such as chopped walnuts, pecans, or hazelnuts, for a different taste and texture. Similarly, you can vary the fruit toppings by using persimmons, peaches, or strawberries, depending on what's in season.
Storage
If you need to store the salad, make sure to keep the greens and fruits separate from the goat cheese balls and the roasted almonds. Store the greens and fruits in a sealed container in the refrigerator, and the almonds and goat cheese in another container. When it's time to serve the salad, coat the goat cheese balls one more time with the crushed almonds before placing them onto the salad.
Serving Suggestions
Almond coated goat cheese frisee and Belgian endive salad is a perfect starter for any dinner party or a light lunch on a hot summer day. The salad goes well with grilled meats, seafood, or any roasted vegetable dish. You can also serve the salad with a glass of white wine or sparkling water to complement the fresh flavors. In conclusion, almond coated goat cheese frisee and Belgian endive salad is an easy, healthy, and delicious salad recipe that you can prepare in no time. With a few simple tips and tricks, you can make a salad that's perfect for any occasion. So, give this salad recipe a try, and let your taste buds be the judge!

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