Best 9 Frisee And Green Apple Salad With Goat Cheese Toasts Recipes

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Indulge in a delightful culinary journey with our vibrant Frisee and Green Apple Salad, a perfect balance of flavors and textures. This refreshing salad features a medley of crisp frisee lettuce, tart green apples, creamy goat cheese, crunchy walnuts, and a tangy honey-mustard vinaigrette. Alongside this delightful salad, we present savory Goat Cheese Toasts, a harmonious blend of creamy goat cheese, sweet honey, and aromatic thyme, toasted to perfection on crispy baguette slices. These recipes promise a symphony of flavors that will tantalize your taste buds and leave you craving more.

Here are our top 9 tried and tested recipes!

APPLE AND GOAT CHEESE SALAD



Apple and Goat Cheese Salad image

This goat cheese salad is a light and delicious side dish for almost any meal. The sweetness of the apples, raisins and grapes combines well with the tart goat cheese and dressing. Radelle Knappenberger of Oviedo, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11

6 cups torn mixed salad greens
2 medium apples, chopped
1/2 cup raisins
1/2 cup green grapes, halved
2 tablespoons olive oil
4-1/2 teaspoons balsamic vinegar
1 tablespoon honey
1-1/2 teaspoons lemon juice
1 garlic clove, minced
3 tablespoons chopped walnuts, toasted
2 tablespoons crumbled goat cheese

Steps:

  • In a large bowl, combine the greens, apples, raisins and grapes. In a small bowl, whisk the oil, vinegar, honey, lemon juice and garlic. Pour over salad and toss to coat. Sprinkle with walnuts and goat cheese.

Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

FRISéE, APPLE, BACON AND GOAT CHEESE SALAD



Frisée, apple, bacon and goat cheese salad image

Frisée salad with apple, bacon and goat cheese with an apple cider honey mustard vinaigrette.

Provided by Layla Pujol

Categories     Salad

Time 15m

Number Of Ingredients 11

1 bunch of frisée (washed and broken into pieces)
1 apple (core removed and sliced)
6 oz bacon (cut in small pieces and sautéed until crispy)
4 oz goat cheese (crumbled)
1 ½ tbs apple cider vinegar
1 tsp Dijon style mustard
1 tsp honey
2 tbs olive oil
1 garlic clove (crushed)
1 tbs finely chopped parsley
Salt and pepper to taste

Steps:

  • Combine all the ingredients for the vinaigrette or salad dressing in a jar, close it tight and shake until the ingredients are well mixed.
  • Place the frisée, sliced apple, bacon and goat cheese in a salad bowl.
  • Pour the dressing or vinaigrette over the salad and toss well.
  • Serve immediately.

FRISEE AND GREEN-APPLE SALAD WITH GOAT-CHEESE TOASTS



Frisee and Green-Apple Salad with Goat-Cheese Toasts image

This bistro-inspired first course of bitter greens, tart apple, and toasted walnuts is enhanced with bubbling Bucheron cheese and toasted baguette. It's both impressive and perfectly suited to last-minute assembly.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 13

1 tablespoon white-wine vinegar
1 heaping tablespoon minced shallot
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt, plus more to taste
Freshly ground pepper, to taste
3 tablespoons extra-virgin olive oil
1 baguette, cut into 1/2-inch slices
4 cups frisee (3 to 4 ounces)
1 cup walnut halves (3 ounces), toasted
1 Granny Smith apple, thinly sliced
Coarse salt and freshly ground pepper, to taste
8 ounces Bucheron or other soft goat cheese
Extra-virgin olive oil, for drizzling

Steps:

  • Make the dressing: Whisk together vinegar, shallot, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.
  • Make the salad: Preheat oven to 350 degrees. Place baguette slices on a baking sheet, and toast until golden, 8 to 10 minutes.
  • Meanwhile, toss together frisee, walnuts, and apple in a large bowl. Add dressing, and toss. Season with salt and pepper. Transfer to a serving platter.
  • Preheat broiler. Place cheese, cut side up, on a second baking sheet, and drizzle with oil. Broil until top is browned and bubbling, 3 to 4 minutes. Place on platter. Serve with baguette toasts.

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.

BRANDY APPLES WITH GOAT CHEESE



Brandy Apples with Goat Cheese image

Provided by Food Network

Categories     appetizer

Time 28m

Yield 35 pieces

Number Of Ingredients 7

1 baguette
1/4 cup olive oil
Salt and freshly ground black pepper
1 tablespoon butter
1 green apple, sliced
2 tablespoons brandy or apple vodka (this may be omitted)
1 cup softened goat cheese

Steps:

  • Preheat oven on low broil setting.
  • Slice baguette into 35 small rounds. Coat each round with olive oil and lightly salt and pepper them. Place them on a cookie sheet. In a small saucepan, melt butter and add apple slices. When apples are coated, add brandy and toss gently for about 3 minutes, until apples become slightly soft. Remove from heat.
  • To construct, place 1 apple slice on a toast round and spoon about 1 tablespoon of goat cheese on top. When all of them are constructed, place entire cookie sheet under broiler and remove as soon as the top of the goat cheese is slightly browned. Be sure you don't forget them, because they will brown quickly.

SALAD WITH WARM GOAT CHEESE



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.

FRISéE AND GREEN-APPLE SALAD WITH GOAT-CHEESE TOASTS



Frisée and Green-Apple Salad with Goat-Cheese Toasts image

This bistro-inspired first course of bitter greens, tart apple, and toasted walnuts is enhanced with bubbling Bucheron cheese and toasted baguette. It's both impressive and perfectly suited to last-minute assembly.

Categories     salad recipes     goat-cheese toast     frisee     appetizer recipes     apple     healthy recipes     bucheron cheese     baguette     goat cheese

Yield 2

Number Of Ingredients 13

1 tbsp. white-wine vinegar
1 tbsp. minced shallot
1 tsp. Dijon mustard
1/4 tsp. Coarse salt
Freshly ground pepper
3 tbsp. extra-virgin olive oil
1 baguette
4 c. frisée (3 or 4 ounces)
1 c. walnut halves
1 Granny Smith apple
Coarse salt and freshly ground pepper
8 oz. Bucheron or other soft goat cheese
extra-virgin olive oil

Steps:

  • Make the dressing: Whisk together vinegar, shallot, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.
  • Make the salad: Preheat oven to 350 degrees. Place baguette slices on a baking sheet, and toast until golden, 8 to 10 minutes.
  • Meanwhile, toss together frisée, walnuts, and apple in a large bowl. Add dressing, and toss. Season with salt and pepper. Transfer to a serving platter.
  • Preheat broiler. Place cheese, cut side up, on a second baking sheet, and drizzle with oil. Broil until top is browned and bubbling, 3 to 4 minutes. Place on platter. Serve with baguette toasts.

FRISéE SALAD WITH GOAT CHEESE CROQUES-MONSIEURS



Frisée Salad with Goat Cheese Croques-Monsieurs image

Yield Serves 6

Number Of Ingredients 8

2 tablespoons minced shallot
1 teaspoon Dijon-style mustard
3 tablespoons red-wine vinegar
1/3 cup olive oil
3 1/2 ounces (1/2 cup) soft mild goat cheese such as Montrachet, at room temperature
4 tablespoons olive oil
eight 1/3-inch-thick slices of French bread, cut on the diagonal so that each slice is about 3 inches long
1 pound frisée (French curly chicory, available at specialty produce markets), rinsed, spun dry, and torn into bite-size pieces (about 8 cups)

Steps:

  • In a salad bowl whisk together the shallot, the mustard, the vinegar, and salt to taste and let the mixture stand for 10 minutes. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
  • In a small bowl cream together the goat cheese and 1 tablespoon of the oil. Spread 4 slices of the bread with the mixture and top them with the remaining slices, pressing the sandwiches lightly. In a small non-stick skillet heat 1 1/2 tablespoons of the remaining oil over moderately high heat until it is hot but not smoking, in it sauté 2 of the sandwiches for 1 1/2 minutes on each side, or until they are golden, and transfer them to a plate. Sauté the remaining 2 sandwiches in the remaining 1 1/2 tablespoons oil in the same manner.
  • Cut the croques-monsieurs into 1-inch squares. Add the frisée to the salad bowl, toss it to coat it with the dressing, and add the croque-monsieur squares, tossing the salad gently.

FRISEE AND APPLE SALAD



Frisee and Apple Salad image

Frisee's natural bitterness becomes mellow when you toss bite-sized pieces with crisp and sweet apples in a creamy-sweet dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1/4 cup sour cream or creme fraiche
4 teaspoons champagne or white-wine vinegar
1/2 teaspoon honey
Coarse salt and ground pepper
1 large head frisee (about 7 ounces), cut into bite-size pieces
1 apple, such as Honeycrisp, Pink Lady, or Gala, cored and thinly sliced

Steps:

  • In a small bowl, whisk together sour cream or creme fraiche, champagne or white-wine vinegar, and honey. Season with salt and pepper.
  • In a large bowl, toss frisee and apple with enough dressing to coat. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 61 g, Fat 3 g, Fiber 2 g, Protein 1 g

Tips:

  • Choose a firm head of frisée lettuce for the best texture.
  • Use a sharp knife to thinly slice the green apple to prevent it from browning.
  • Toast the baguette slices until they are golden brown and crispy.
  • Use fresh goat cheese for the best flavor.
  • Drizzle the salad with a balsamic vinaigrette dressing just before serving.

Conclusion:

This frisée and green apple salad with goat cheese toasts is a delicious and refreshing salad that is perfect for a light lunch or dinner. The combination of the crisp frisée, sweet green apple, creamy goat cheese, and tangy balsamic vinaigrette dressing is simply irresistible. This salad is also very easy to make, so it is perfect for busy weeknights.

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