Best 11 Frisee And Green Apple Salad With Goat Cheese Toasts Recipes

Indulge in a symphony of flavors with our exquisite frisee and green apple salad, complemented by the delightful crunch of goat cheese toasts. This tantalizing dish is sure to be a hit at any gathering, offering a refreshing contrast of textures and flavors that will leave you craving more. From the crisp, peppery frisee lettuce to the sweet and tangy green apples, every bite is a delectable journey through a variety of delightful sensations. And when paired with the creamy, tangy goat cheese perched atop toasted bread, this salad becomes an unforgettable culinary experience.

Let's cook with our recipes!

FRISéE SALAD WITH APPLES & GOAT CHEESE

Frisée Salad with Apples & Goat Cheese image

Provided by Natalie Rizzo, MS, RD

Categories Salad

Time 10m

Number Of Ingredients 9

Ingredients

4 cup chopped frisée
1 apple (sliced)
1/4 cup crumbled goat cheese
1/4 cup pumpkin seeds
1/4 cup neutral flavored oil (like canola or avocado oil)
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
1 tablespoon dijon mustard
salt to taste

Steps:

In a large bowl, combine the frisée, apple slices, goat cheese and pumpkin seeds.
In a small bowl, whisk together the oil, balsamic vinegar, maple syrup and dijon mustard. Season with salt.
Pour the dressing over the salad and toss until evenly coated.

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

Ingredients

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 BEANS, GOAT CHEESE AND WARM BACON DRESSING

Frisee Salad with Beans, Goat Cheese and Warm Bacon Dressing image

Provided by Food Network

Time 1h17m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup dried navy beans, soaked overnight in cold water
2 garlic cloves, smashed
Fresh thyme sprigs
4 cups cold water
1 teaspoon salt
2 cups crusty bread cubes
2 tablespoons extra-virgin olive oil, plus 2 teaspoons
1/4 pound thick sliced smoked bacon, cut into 3-inch strips
3 large shallots, thinly sliced
3 tablespoons balsamic vinegar
Fresh ground pepper
1/2 pound frisee, washed
1/2 pint yellow cherry tomatoes, halved
1/4 pound mild goat cheese crumbled

Steps:

Drain and rinse off the beans. In a medium saucepan, combine beans, garlic, fresh thyme sprigs, and 4 cups cold water. Bring to a boil and skim off any foam. Simmer until tender. About 10 minutes before they are done, add the salt (about 1 teaspoon). Drain the beans and allow to cool room temperature. Throw away garlic and thyme.
Preheat oven to 350 degrees F.
Toss the bread cubes with 2 tablespoons or more of olive oil, salt, and pepper. Toast until golden. Fry bacon until crisp. Transfer to paper towels and drain. Add 2 teaspoons of olive oil to bacon pan. Saute the shallots in the olive oil until just colored light golden. Whisk in the vinegar and season with salt and pepper. Keep the dressing warm.
In a big bowl, toss the frisee, beans, bacon, toasted croutons, and tomatoes together. Add the dressings and toss. Plate each salad and sprinkle the crumbled goat cheese over top.

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

Ingredients

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.

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

Ingredients

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.

FRISéE AND APPLE SALAD WITH DRIED CHERRIES AND WALNUTS

Frisée and Apple Salad with Dried Cherries and Walnuts image

To make this fresh salad, you'll need the following on hand: olive oil, apple cider vinegar, walnuts, a Gala apple, tart cherries, minced shallots, honey, and frisée.

Provided by Bon Appétit Test Kitchen

Categories Salad Leafy Green Side No-Cook Quick & Easy Dried Fruit Apple Cherry Walnut Healthy Honey Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons minced shallot
1 tablespoon honey
1/2 cup (generous) dried tart cherries (one 3-ounce package)
1 large head of frisée, torn into bite-size pieces (about 6 cups)
1 medium Gala apple, cored, thinly sliced
1/2 cup coarsely chopped toasted walnuts

Steps:

Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices in large bowl. Add cherry dressing and toss to coat. Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.

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

Ingredients

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.

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

Ingredients

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

GREEN SALAD WITH APPLE DRESSING AND CAMEMBERT TOASTS

Green Salad with Apple Dressing and Camembert Toasts image

Categories Salad Cheese Fruit Leafy Green Brie Apple Fall Endive Lettuce Bon Appétit

Yield Serves 4

Number Of Ingredients 6

Ingredients

3 tablespoons apple cider vinegar
3 tablespoons walnut oil
1 large Red Delicious apple, cored, cut into 1/2-inch pieces
4 ounces Camembert cheese, rind trimmed
8 thin diagonal baguette slices, lightly toasted
8 cups mixed salad greens (such as curly endive, romaine and radicchio; about 5 ounces)

Steps:

Whisk vinegar and oil in large bowl to blend. Season with salt and pepper. Stir in apple. Let apple marinate at room temperature 30 minutes, stirring occasionally.
Spread Camembert cheese evenly over toasts, dividing equally.
Add greens to apple dressing; toss to coat. Season with salt and pepper. Divide among plates and serve with cheese toasts.

APPLE, CRANBERRY AND GOAT CHEESE SALAD

Apple, Cranberry and Goat Cheese Salad image

Provided by Celia Barbour

Categories easy, quick, salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup pepitas (shelled pumpkin seeds)
1/2 teaspoon olive oil
1/4 teaspoon salt
1/3 cup dried cranberries, chopped if desired
1/4 cup extra virgin olive oil
1 tablespoon apple cider (or raspberry, pear or other fruity) vinegar
Finely grated zest of half an orange, optional
Salt and freshly ground black pepper
1 apple, cored and quartered
1 head lettuce, cored and torn into pieces, or mesclun mix
1 6-ounce log of goat cheese

Steps:

Preheat oven to 350 degrees. Toss pepitas with olive oil and salt in a bowl. Spread on baking sheet and toast in oven until golden and popped, 8 to 10 minutes. Remove and let cool. Place pepitas and cranberries in bottom of a salad bowl.
In another bowl, combine extra virgin olive oil, vinegar and zest, if using. Season to taste with salt and pepper. Whisk until emulsified.
Thinly slice each apple quarter crosswise, and add to salad bowl. Add lettuce and dressing, and toss to mix. Crumble cheese over salad and serve.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 267 milligrams, Sugar 8 grams, TransFat 0 grams

WARM APPLE AND GOAT CHEESE SALAD

Warm Apple and Goat Cheese Salad image

Make and share this Warm Apple and Goat Cheese Salad recipe from Food.com.

Provided by Sharon123

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons raspberry vinegar or 2 tablespoons red wine vinegar (I like to use balsamic vinegar)
1/2 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
1 tablespoon chopped fresh parsley leaves
3 Belgian endive, cored and separated into leaves
1 bunch watercress or 1 bunch spinach, washed
1 granny smith apple, sliced
4 ounces mild goat cheese (small log)
1/4 cup chopped walnuts (I like to toast them)

Steps:

Using a glass jar with a tight lid, combine the vinegar, mustard, garlic, salt, and pepper, and shake well to blend.
Add the oil and parsley and shake.
On 4 plates, arrange the endive leaves like spokes around each plate.
Arrange the watercress or spinach in the center.
Preheat the broiler, and arrange the sliced apples slightly overlapping in 4 fan shapes, place in broiler pan.
Cut the cheese into 4 slices and top each apple fan with slices of cheese.
Broil until golden for approximately 5 minutes.
Using a spatula, carefully place the apple slices and cheese on top of the endive.
Drizzle the dressing over the salads and sprinkle with walnuts.
Enjoy!

Nutrition Facts : Calories 396.6, Fat 32.1, SaturatedFat 9, Cholesterol 22.4, Sodium 532.5, Carbohydrate 20, Fiber 13.4, Sugar 5.5, Protein 12.4

Tips:

Use a sharp knife to thinly slice the green apple and fennel. This will help to prevent them from browning.
If you don't have any frisée, you can substitute arugula or watercress.
For a more flavorful salad, use a variety of goat cheeses, such as a soft, creamy goat cheese and a hard, aged goat cheese.
If you don't have any baguette slices, you can use crackers or crostini.
Serve the salad immediately after assembling it to prevent the greens from wilting.

Conclusion:

This frisée and green apple salad with goat cheese toasts is a light and refreshing salad that is perfect for a summer lunch or dinner. The combination of sweet apples, crunchy fennel, and creamy goat cheese is delicious, and the toasted baguette slices add a nice touch of texture. This salad is also very easy to make, and it can be assembled in just a few minutes. So next time you're looking for a quick and easy salad recipe, give this one a try!