Best 5 Salad With Walnut Vinaigrette And Warm Chevre Recipes
Indulge in a culinary symphony of flavors with this delightful salad featuring a zesty walnut vinaigrette and warm, creamy goat cheese. This vibrant dish tantalizes the taste buds with a harmonious blend of textures and flavors.
The salad boasts a medley of fresh, crisp greens, ripe tomatoes, sweet bell peppers, and crunchy walnuts. These ingredients are tossed in a tangy vinaigrette made with walnut oil, Dijon mustard, honey, and herbs, resulting in a dressing that perfectly complements the salad's components.
The crowning glory of this salad is the warm goat cheese, which adds a luscious, velvety texture and a subtle tanginess. Baked until golden brown, the goat cheese offers a delightful contrast to the crisp greens and tangy dressing.
This salad is not only a feast for the senses but also a nutritious and wholesome meal. The combination of fresh vegetables, healthy fats from the walnuts and goat cheese, and the antioxidant-rich dressing provides a well-balanced and satisfying dish.
For those seeking a vegetarian option, this salad can easily be transformed by omitting the goat cheese. It remains a delightful and flavorful dish that showcases the vibrant flavors of the fresh ingredients.
Whether you're looking for a light and refreshing lunch or a flavorful side dish to accompany your main course, this salad with walnut vinaigrette and warm goat cheese is sure to impress. Its vibrant colors, contrasting textures, and burst of flavors make it a culinary delight that will leave you craving more. So, gather your ingredients, and let's embark on a culinary journey to create this exquisite salad.
SALAD WITH WALNUT VINAIGRETTE AND WARM CHEVRE
Make and share this Salad With Walnut Vinaigrette and Warm Chevre recipe from Food.com.
Provided by St. Louie Suzie
Categories Salad Dressings
Time 15m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 17
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.
WALNUT VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 20m
Yield about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
- Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.
STRAWBERRY-SPINACH SALAD WITH CHAMPAGNE-PEAR VINAIGRETTE AND WALNUT-CRUSTED CHEVRE RECIPE - (4.5/5)
Provided by Chez_Alexander
Number Of Ingredients 6
Steps:
- 1. Place walnuts in a shallow dish. Divide chevre into 12 equal portions, rolling to form 12 balls. Roll each ball in the walnuts until well-coated. Set walnut-crusted chevre balls aside. 2. Combine spinach, red onion, and vinaigrette in a large mixing bow; toss gently to coat evenly. Divide spinach mixture evenly among 4 salad plates or shallow bowls. 3. Top each serving with 1/4 cup strawberries and 3 chevre balls. Serve immediately. Makes 4 servings. Each serving = 4 Weight Watchers points.
WALNUT VINAIGRETTE
Alfred Portale makes this walnut vinaigrette to dress his pear salad at Gotham Bar and Grill in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until emulsified. Season with salt and pepper. Cover, and refrigerate until ready to use. Before using, whisk well. Store in an airtight container, refrigerated, up to 1 day.
BELGIAN ENDIVE SALAD WITH WALNUT VINAIGRETTE
A crunchy and flavorful salad for special occasions. Goes great with roast beef. Adapted from The New Basics cookbook.
Provided by profken
Categories Salad Dressings
Time 15m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix endive, walnuts, parsley, and salt & pepper together in a salad bowl.
- In a separate bowl, whisk the vinaigrette ingredients together.
- Drizzle the vinaigrette over the salad and toss together.
- Divide the salad onto plates and crumble the cheese on top.
- Serve immediately.
Nutrition Facts : Calories 457.7, Fat 41.4, SaturatedFat 8.5, Cholesterol 21.3, Sodium 454.9, Carbohydrate 13.4, Fiber 10, Sugar 1.6, Protein 13.8
Tips:
- Use a variety of greens. A mix of greens, such as baby spinach, arugula, and romaine lettuce, adds color and flavor to your salad.
- Toast the walnuts. Toasting the walnuts brings out their nutty flavor and makes them more fragrant.
- Make the vinaigrette ahead of time. The vinaigrette can be made up to 3 days in advance. Just store it in a jar in the refrigerator.
- Use a ripe, soft goat cheese. This will make it easier to spread on the crostini.
- Warm the goat cheese before serving. This will help it to melt and spread more easily.
- Serve the salad immediately. The vinaigrette will wilt the greens if it sits for too long.
Conclusion:
This salad is a delicious and easy way to enjoy fresh, seasonal produce. The creamy goat cheese and nutty vinaigrette add a rich and flavorful touch, while the toasted walnuts provide a crunchy texture. This salad is perfect for a light lunch or dinner, and it's also a great way to use up leftover goat cheese.
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