Tag Archives: goat cheese recipes

Goat Cheese, Concord Grape and Fig Salad with Maple Vinaigrette

 

blog grape salad

Goat Cheese, Concord Grape and Fig Salad with Maple Vinaigrette

 

Serves 4

Ingredients

  • ¼ cup olive oil
  • 2 tablespoons sherry vinegar
  • 2 tablespoon maple syrup
  • ½ teaspoon prepared mustard
  • 6 ounces butter lettuce, lightly torn in pieces
  • ¼ cup crumbled goat cheese
  • 4 fresh black mission figs, cut in half lengthwise
  • ¼ cup seedless black grapes, preferably concord
  • 1/4 cup walnuts, coarsely chopped
  • fine sea salt and fresh ground black pepper to taste

Directions
To make dressing combine olive oil, vinegar, maple syrup and mustard all  in a glass jar and shake vigorously. Keep to the side until ready to use. Shake again before pouring onto salad.
To make salad place lettuce, grapes and figs in a bowl and add 1/2 the dressing and gently toss. Add salt and pepper to taste and toss again. Arrange on a serving platter. Sprinkle salad with the goat cheese and walnuts. Drizzle extra dressing on top of the salad and serve.

Red Cabbage and Beet Slaw with Goat Cheese

I love looking for inspiration and sometimes the source can be surprising. Such is the case for this delicious slaw made of beets and red cabbage. Both ingredients were left over from “experiments” with natural dyes for color Easter eggs a few weeks ago. I decided to combine the ingredients with really fantastic results for a modern twist on a traditional classic. The color is vibrant and the taste is crisp and fresh. This will definitely be a a go to side dish for many of my summer barbecues.
From by the bay wishing you vibrant food memories!
Maryann

blog red caabage beet slaw

Red Cabbage and Beet Slaw with Goat Cheese
Serves 4 -6 
Ingredients
1 head red cabbage, finely shredded
4 tablespoons red beet, coarsely grated
1/2 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup granulated white sugar
fine sea salt and fresh ground black pepper to taste
2 ounces crumbled goat cheese
Directions
Place red cabbage and grated beet into a bowl. In a medium sauce pan add the oil, vinegar and sugar and bring to boil until the sugar is dissolved. Pour the hot dressing over the cabbage and beet, add salt and pepper and mix well. Let stand for 1 hour at room temperature before serving or cover and place in the refrigerator until ready to serve. Sprinkle the crumbled goat cheese on top of your salad right before serving.