Best Salad With Walnut Vinaigrette And Warm Chevre Recipes

Salad with Warm Goat Cheese image

Provided by Ina Garten

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.

Salad With Walnut Vinaigrette and Warm Chevre image

Provided by St. Louie Suzie

Time 15m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons raspberry vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon honey
4 tablespoons extra virgin olive oil
2 tablespoons walnut oil
1 tablespoon chopped flat leaf parsley
salt & freshly ground black pepper, to taste
1/3 cup toasted walnuts
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons thinly sliced fresh chives
4 ounces log of fresh chevre cheese (goat cheese)
salt & freshly ground black pepper
5 cups mixed baby greens
1/2 cup finely julienned red onion
1/2 cup toasted walnuts
1 cup ripe raspberries or 1 cup sliced ripe strawberry
salt & freshly ground black pepper

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.