Best Baby Greens With Warm Goat Cheese Recipes

Baby Greens with Goat Cheese, Beets and Candied Pecans image

Provided by Gina

Time 10m

Number Of Ingredients 7

4 oz Chavrie goat cheese log
8 cups mixed baby greens
4 small red beets (cooked and cut*)
2 oz glazed pecans
2 tbsp balsamic
2 tbsp extra virgin olive oil
1 tbsp honey

Steps:

Make vinaigrette by whisking olive oil, balsamic and honey until smooth.
In a large bowl toss greens with vinaigrette and mix well.
Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. (* You can buy cooked beets or cook them yourself. I boiled the beets in water until soft, but they can be roasted in the oven as well, see notes above.)

Nutrition Facts : ServingSize 1 /4th, Calories 267 kcal, Carbohydrate 19 g, Protein 7 g, Fat 19.5 g, Sodium 211 mg, Fiber 2 g, Sugar 14 g

Warm Pecan-crusted Goat Cheese Toasts with Mixed Baby Greens image

Yield serves 4 to 6

Number Of Ingredients 9

1 cup very finely chopped pecans
Coarse salt and freshly ground black pepper
1 (6-ounce) log fresh goat cheese
4 to 6 thick slices country bread
1/4 cup extra-virgin olive oil, plus more for drizzling
1 shallot, very finely chopped
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
4 to 6 cups mesclun greens (about 4 ounces)

Steps:

Preheat the broiler. Place the chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to coat evenly. Refrigerate until firm, if necessary, then cut into 4 to 6 uniform rounds.
To heat the goat cheese toasts, place the bread slices on a baking sheet and drizzle with some of the olive oil. Place a round of goat cheese atop a piece of bread. Broil until the cheese is melted and browned, 3 to 5 minutes.
Meanwhile, to make the dressing, whisk the shallot, mustard, and vinegar together in a small bowl. Add the remaining 1/4 cup oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
To serve, toss the salad greens with just enough dressing to coat. Taste and adjust for seasoning with salt and pepper. Divide among serving plates and top each salad with a warm goat cheese toast.

Salad with Warm Goat Cheese image

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Steps:

Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.