Posts Tagged ‘salad recipe’

No Meat This Friday? Cheese to The Rescue!

Monday, March 25th, 2013

 

 

 

 

 

 

 

 

If you’re like many people who choose not to eat Meat on Fridays leading up to Easter Sunday, we have some magnificent meatless dishes featuring Ile de France Cheese for you to try.

 

Whether you’re hosting a formal dinner party or a casual get-together, our Gourmet Goat
Cheeseballs are easy to make, flavorful and look fabulous when presented on cute serving trays. For a meatless entrée, make our Squash & Fol Epi Cheese Casserole that is sure to have your guests going for seconds!

 

 

 

 

 

 

 

Our salads with cheese recipes feature many great meatless options, too!

Video recipe: Radicchio with Goat Cheese and Bacon

Friday, April 13th, 2012

Attention Goat cheese Lovers! Chef Cary Neff at Coquette Bistro in Philadelphia makes a delicious salad – Goat Cheese Radicchio and Bacon Gratin!

The ingredients you need are bacon, balsamic vinegar, tamari or soy sauce, olive oil, extra virgin olive oil, tarragon leaves – and Goat cheese, of course!

Start out by cooking the bacon in a large sauté pan over medium heat until crisp.

After that, in a large mixing bowl, combine the vinegar, soy, tarragon, salt and pepper. Whisk in both olive oils.

Add the radicchio leaves to the vinaigrette and toss to coat. Transfer leaves to a large baking dish. Sprinkle the raddichio with the bacon, then cover with the Goat cheese.

Broil until the radicchio is wilted and the cheese is melted, 3-5 minutes.

Serve as a side dish with meat, fish or chicken

To see the whole video click on any of the pictures!

Bon appétit!

Video recipe: Pear and Almond Salad with Goat Cheese

Wednesday, April 4th, 2012

Nothing could be better than salad with cheese, especially if it’s Goat Cheese! Chef Jim Piano from Chick’s Cafe in Philadelphia makes a simple, yet savory and gourmet Pear and Almond Salad with Goat Cheese.

Start out by cooking a vinaigrette.

In a blender chop the roasted shallot and pear then add Dijon mustard and sherry vinegar. Slowly add the oil in a stream while blender is running.

Season with salt and pepper up to your taste!

Next step is serving the salad! In a large bowl toss the greens and pears with enough dressing to coat the leaves. Plate the greens and top with the toasted almonds. Crumble approximately a 1/4 of the goat cheese log onto each serving plate.

Bon Appétit.