Best 5 Green Salad With Baked Goat Cheese Recipes

SALAD WITH WARM GOAT CHEESE

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.

GREENS AND BEANS SALAD WITH BAKED GOAT CHEESE AND JAMMY EGGS

Steps:

• Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Fill a small pot with water, cover and bring to a boil over high heat. Fill a medium bowl with ice water.
• Place the haricots verts in one even row on one short-side of a rimmed baking sheet and the tomatoes in the bottom middle of the baking sheet. Drizzle the vegetables with 2 tablespoons of the oil and evenly distribute the lemon zest, 1/2 teaspoon salt and a few cracks of pepper. Toss each vegetable individually to coat. Place the beans, 2 tablespoons of the oil, the herbs de Provence, 1/2 teaspoon salt and a few cracks of pepper in the center of a 13-inch piece of aluminum foil. Toss to combine. Fold up the edges of the foil packet to seal and place on the other short-side of the baking sheet. Broil until the tomatoes begin to blister, about 5 minutes.
• Meanwhile, add the eggs to the boiling water and lower the heat to medium-low. Simmer the eggs for a jammy yolk, about 6 minutes. Transfer the eggs to the ice water. After cooling for about 1 minute, peel the shells off the eggs under cool running water.
• Drizzle the bread with 1 tablespoon of the oil and season with a pinch of salt. Add the goat cheese and bread to the open area left on the baking sheet. Continue to broil until the bread has toasted, the tomatoes are blistered, the haricot verts are charred and the cheese has softened, about 6 minutes.
• Meanwhile, whisk together the lemon juice, the remaining 1 tablespoon oil, 1/4 teaspoon salt and a few cracks of pepper in a small bowl.
• Arrange a few pieces of butter lettuce on each plate. Divide the roasted vegetables, warmed goat cheese and kalamata olives between the plates. Add 3 slices of bread and a halved egg to each plate. Finish with a pinch of salt and pepper on the egg, plus a drizzle of lemon dressing on the lettuce.

ALICE WATERS'S BAKED GOAT CHEESE WITH SALAD

Steps:

• Place the rounds of goat cheese in a flat dish and add onequarter cup of the oil. Add the thyme sprigs or sprinkle with one teaspoon dried thyme. Let stand eight hours or longer.
• Blend the remaining teaspoon dried thyme with the bread crumbs and set aside.
• Preheat oven to 400 degrees.
• Remove the cheese rounds and coat them all over with the breadcrumb-and-thyme mixture. Put them in an oiled baking dish and place in the oven. Bake six to 10 minutes or until cheese is lightly bubbling and golden.
• Meanwhile, blend the remaining half cup of oil with the vinegar, salt and pepper. Pour this over the salad greens and toss.
• Serve the cheese on warm plates surrounded by garlic toast slices. Serve with the salad.

GREEN SALAD WITH GOAT-CHEESE VINAIGRETTE

Steps:

• Rinse and core the bibb lettuce. Dry the leaves. Rinse and dry the arugula, removing any heavy stems. Rinse and core the radichio. Tear the salad ingredients into bite-sized pieces. Place in a bowl.
• Remove long stems from the parsley and add the leaves to the salad bowl. Finely chop the stems and add them.
• Beat oil and vinegar together until well emulsified.
• Sprinkle the goat cheese over the salad, then add the vinaigrette dressing. Toss. Season to taste with pepper and serve.

BABY GREENS WITH WARM GOAT CHEESE

Steps:

• Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
• Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
• Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
• Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.