Description: Mixed greens with fresh or canned beets, sun-dried cherries, spicy walnut crusted Montchevré goat cheese and topped with a honey balsamic dressing or marinade.
Spicy walnut crusted Montchevré goat cheese:
3/4 cup brown sugar
2 tablespoons sea salt
1 tablespoon paprika
1 teaspoon cayenne pepper
2 tablespoons butter
1/4 cup water
2 cups medium walnut pieces, toasted
To prepare the walnuts: In a bowl, combine brown sugar, salt, paprika and pepper. In a skillet over medium heat, combine butter and water. When butter melts, add the sugar mixture. Bring to a simmer and cook for 5 to 10 minutes, or until thickened, bubbly and darkened, stirring constantly. Watch to prevent burning. Add the walnut pieces. Stir with a wooden spoon until walnuts are evenly coated. Remove nuts to parchment or wax.
Let walnut mixture set until cool or dried. Roll the Montchevré goat cheese until marble sized balls. Cover with spicy walnut mixture.
Honey Balsamic Marinade:
1/4 cup honey
1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon whole grain mustard
1 teaspoon ground cumin
1/2 teaspoon chili powder
freshly ground black pepper
Directions: Whisk ingredients together. Lightly drizzle over salad or use as a marinade for beets or even meat.
Source: http://www.kitchendaily.com
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