Seared Goat Cheese Toasts with Spring Salad

Photo by Jamie Kimm

I love these types of salads that are just so easy.  Add a nice bottle of white wine and you're set for a great lunch or a lite dinner.  This is from Chef Brett Emerson of Contigo in San Fran.  Serves 4 

8 ounces Caña de Cabra, Bucheron or other mild, young goat cheese

4 (¼ -inch-thick) slices rustic bread

1½ tablespoons olive oil, plus more for brushing toast

Salt

1½ tablespoons Sherry vinegar

2 teaspoons minced shallot

1½ tablespoons hazelnut oil

1 medium fennel bulb, halved lengthwise and sliced crosswise into thin rounds

5 ounces wild arugula

8 ounces strawberries, stemmed and quartered

¼ cup roughly chopped hazelnuts, toasted

8 basil leaves, roughly torn, optional

1. Preheat oven to 350 degrees. Cut goat cheese into four ¾-inch rounds. (Briefly heat knife blade under hot water after each incision for neat slicing.) Refrigerate rounds until ready to use.

2. Place bread on a baking sheet and brush slices with olive oil. Bake bread in oven until golden, 2-3 minutes per side. Remove from oven and set aside. Preheat broiler.

3. Meanwhile, make vinaigrette: In a small bowl, whisk together vinegar and shallots with a pinch of salt. Let shallots macerate 10 minutes, then whisk in 1½ tablespoons olive oil and hazelnut oil. Season with salt to taste. Set aside.

4. Make salad: In a large bowl, toss together fennel, arugula, strawberries, hazelnuts and basil, if using. Set aside.

5. Top toasts with cheese rounds, place under broiler and broil until cheese blackens in spots, 2 minutes.

6. Toss salad with enough vinaigrette to coat, and season with salt to taste. Distribute salad among four plates and place a warm goat cheese toast alongside each helping

Farmer's Market Salad with Goat Cheese Croutons

If you're a vegetarian, then this is for you.  Or, if you simply want to add more veggies into your diet, then this salad is for you.  I love goat cheese croutons.  Add some good whole wheat bread, and voila! a great light dinner.

Photo by Con Poulos

ingredients

Goat cheese rounds

• 2 tablespoons sesame seeds
• 2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1 teaspoon finely chopped fresh thyme
• 1/4 teaspoon coarse kosher salt
• 1/8 teaspoon ground black pepper
• 16 (1/3-inch-thick) rounds chilled soft fresh goat cheese (from one 11-ounce log)

Vinaigrette

• 2 tablespoons red wine vinegar
• 1 shallot, minced
• 1 teaspoon chopped fresh thyme
• 1 teaspoon Dijon mustard
• 5 tablespoons extra-virgin olive oil
• Coarse kosher salt

Salad

• 1 pound baby new potatoes (such as Dutch yellow baby potatoes), halved
• 1 pound green beans (or mix of green and yellow), trimmed
• 8 cups (loosely packed) mixed salad greens
• 1/3 cup (packed) small fresh basil leaves
• 12 ounces assorted small tomatoes (such as cherry, grape, and teardrop; preferably mix of red and yellow)
• 1/2 cup black olives (such as Niçoise)

preparation

For goat cheese rounds:
Line baking sheet with waxed paper or parchment paper. Mix first 6 ingredients in shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat. Place on prepared baking sheet. Chill until ready to serve. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

For vinaigrette:
Whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.

For salad:
Steam potatoes until just tender, about 10 minutes. Transfer to plate; cool. Steam green beans until crisp-tender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels. DO AHEAD Potatoes and green beans can be made 6 hours ahead. Wrap separately in paper towels. Place in resealable plastic bag; chill.

Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter. Add potatoes and green beans to same large bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes and olives over. Surround with goat cheese rounds.

Read More http://www.epicurious.com/recipes/food/views/Farmers-Market-Salad-with-Spiced-Goat-Cheese-Rounds-239065#ixzz2YlX4kw44