Best 6 Goats Cheese With Pear And Walnut Salad Recipes

GOAT'S CHEESE WITH PEAR AND WALNUT SALAD

Steps:

• Arrange the lettuce on 4 plates and top with the goat's cheese.
• Mix together the pears, walnuts and watercress.
• Blend the lemon juice and oil together, then toss into the salad ingredients.
• Serve on top of the cheese.

GOAT'S CHEESE, PEAR & WALNUT TARTINES

Steps:

• Heat a griddle pan. Cut the pears into quarters or eighths, brush with the oil and season. Cook for a few mins until charred on all sides, then drizzle with the honey.
• Meanwhile, toast the bread. Spread with the goat's cheese and top with the sticky pears, chives and walnuts. Drizzle over the balsamic vinegar and serve with some dressed salad leaves.

WALDORF GOAT CHEESE SALAD

Steps:

• Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top, and enjoy!

ROASTED-PEAR AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 350 degrees. To make the vinaigrette, combine the vinegars with the salt and pepper in a salad bowl. Slowly whisk in the pumpkinseed oil and then the canola oil. Adjust the seasoning with additional salt and pepper to taste, and set aside.
• Place pears in a roasting pan that has been lightly sprayed with oil. Lightly spray the pears, and roast for 40 minutes, or until golden and nearly soft. Remove from the oven, and allow to cool slightly.
• To assemble the salad, place the pear quarters in the center of each of four plates. Toss the mesclun with the vinaigrette; then, add the goat cheese in small pinches and toss carefully. Surround the pears with the goat cheese salad. Sprinkle the toasted pumpkin seeds over the arrangement. Drizzle 1 tablespoon pumpkinseed oil over the pears, and serve.

WARM GOAT CHEESE SALAD WITH PEAR

Steps:

• Slice the goat cheese into four 1/2" disks. If the cheese crumbles, use your hands to form it back into a disk. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.
• Dip the goat cheese into the egg, then into the crumb mixture, turning to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up.
• Preheat oven to 450 degrees. Place the goat cheese on a baking sheet coated with cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.
• Toss the lettuce with the vinaigrette and pear. Divide between 4 plates. Top with walnuts and goat cheese.

WARM GOAT CHEESE SALAD WITH PEARS AND WALNUTS

Steps:

• Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)
• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine mixed greens, Belgian endive and pears in large bowl.
• Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.
• Toss salad with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.