goat cheese Archives - Proud Italian Cook

Spring Asparagus Salad with Crispy Prosciutto

March 30, 2023 by Marie Leave a Comment

This asparagus salad is the perfect side to almost any main you prepare. The cast of characters are crunchy radishes, grilled or roasted al dente asparagus, goat cheese, nuts of your choice all sitting on a bed of arugula and spinach. Dressed and drizzled with a fresh lemon vinaigrette and then topped off with a garnish of crispy prosciutto chips.

Asparagus are in season now and at their peak in flavor, so now is the time to make this for your upcoming parties and get togethers.

The crispy prosciutto chips add a delicious finishing touch to this salad and gives it a wow factor and pretty presentation.

With Easter and Mother’s day coming up this could be your perfect side dish.

I hope you enjoy every bite!

Spring Asparagus Salad with Crispy Prosciutto

A spring side dish featuring asparagus that you'll enjoy over and over!

Author: Marie

Ingredients

1 lb. grilled or roasted asparagus, cooked very al dente so it still has a nice bite, then sliced in half lengthwise
A mix of arugula and spinach, enough to fill a pretty platter
3 or 4 thinly sliced radishes
4 oz. chevre goats cheese
3 Tbl. toasted hazelnuts or any nuts of your choice
4 or 5 slices of prosciutto that will be oven crisp and broken in half
LEMON VINAIGRETTE
4 Tbl. fresh lemon juice
12 Tbl. of olive oil
a dollop of Djon
salt and pepper

Instructions

Roast your asparagus at 375 for maybe only 5 minutes. The asparagus should not be mushy or limp. Let them cool and then slice in half lengthwise.
Lower temp to 350 and place the prosciutto on a parchment lined baking sheet, roast maybe 10-15 minutes, keep checking they could burn fast, ovens vary.
In a large bowl add the goat cheese and a couple of tablespoons of the vinaigrette, soften it up a little then toss in the sliced, cooked asparagus and coat well.
Add the greens, nuts and radishes tossing gently.
Place everything onto a platter and spoon more of the vinaigrette all over, as much to your liking.
Garnish the salad with the shards of crispy prosciutto that you broke in half.

Leave a Comment Filed Under: Salads, Spring Tagged: asparagus, crispy prosciutto, goat cheese

Summer’s Last Hurrah With Fresh Figs

September 3, 2020 by Marie 1 Comment

Fresh figs are in peak season right now and if you’re a fig lover it’s time to take advantage of them as summer winds down. I’m sharing my two favorite ways to showcase them in a non-cook way with no recipe needed!

Find yourself any variety of fresh figs that are available in your area, I used black mission here for this delicious salad of figs, prosciutto and burrata.

Grab a pretty platter and arrange prosciutto slices all around, next take a couple of balls of burrata cheese, gently break it open and dot it all around.

Place sliced figs, longwise on top of the prosciutto and burrata, drizzle with olive oil and balsamic glaze and top with sliced almonds and fresh basil leaves.

A little salt and pepper and that’s it!

I promise you that you and your guests will enjoy every last bite!

For a fun and very easy appetizer you must make this version of stuffed figs with goat cheese and ribbons of prosciutto. It’s finished off with a sweet honey drizzle and topped with a walnut piece. It’s a dreamy one bite delight!

Cut the figs cross-wise from the top, halfway down the fruit and gently open it up like a blossom. Place some softened goat cheese right into the center, I used a honey goat cheese but you can also use gorgonzola and even ricotta works well, then tuck a piece of torn prosciutto right on top.

Place them onto a platter with some scattered leaves of arugula, top each fig blossom with a walnut piece or any nut of your choice then give a good drizzle of honey all over each fig, oh my this is so good!

Figs are said to be the nectar of the gods, I believe they are, enjoy them while they’re still here!

1 Comment Filed Under: Appetizers, Salads Tagged: fig, fig and prosciutto, goat cheese

Spring Salad with Asparagus, Goat Cheese, lemon and Hazelnuts

April 15, 2015 by Marie 20 Comments

I’ve been taking full advantage of asparagus season, my fridge is constantly stocked with those tender thin stalks. Besides just roasting them, which is a given, I’ve been putting them into frittatas, risottos, pasta dishes, tarts and a ton of salads.

In this salad today the asparagus is really the star. You give them a really quick roast to get them out of the raw state, slice them in half lengthwise, then gently toss into a hunk of honey infused goat cheese which has been loosened up a bit with a fresh lemon and olive oil dressing. Honestly, you could stop right there it’s that good!

But continue on please because we’re making a salad today.

For the other ingredients you’ll want to build your salad around what’s in season, and being that its spring here I used a mixture of red leaf lettuce and a little arugula for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnuts.

Layer everything together rustic style onto a nice big platter and spoon more of the lemon and olive oil dressing all over.

For a special finish to this salad add generous shavings of Parmigiano Reggiano, it’s a must!

4.7 from 3 reviews

Spring Salad with Asparagus, Goat Cheese, lemon and Hazelnuts

A beautiful fresh salad that celebrates Spring!

Author: Marie

Ingredients

1 bunch of asparagus,on the thin side but thick enough to cut in half lengthwise.
1 cup fresh peas, or frozen and defrosted
½ cup of cooked and prepped fava beans, you could use frozen defrosted lima beans
5 radishes, thinly sliced
2 medium raw zucchini made into ribbons with a vegetable peeler, (no seeds)
½ bunch of red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice
4 oz. of chevre goat cheese, I used the one with honey
the zest of one lemon, you can cut up a few slices for garnish after
½ cup of toasted hazelnuts, slightly cracked open
shaved Parmigiano Reggiano for top of salad
extra lemons for dressing
olive oil

Instructions

Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375 just until the raw taste is gone, you don't want limp asparagus they should still have a good bite to them, so keep checking. Cool them off and them slice them lengthwise.
Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
In a bowl mash up your goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top.
Sprinkle the toasted nuts all around.
Spoon lemon dressing all around, as much as you think you need.
Add shavings of Parmiggiano Reggiano on top.
Garnish with a few lemon slices.

20 Comments Filed Under: Salads, Side Dishes, Spring Tagged: asparagus, goat cheese, hazelnuts, zucchini ribbons

Grilled Potato and Asparagus Napoleon

May 6, 2013 by Marie 16 Comments

I’m so happy grilling season is back in full force! This is one of the things I made recently, Grilled Potato and Asparagus Napoleon, it’s the perfect side dish for all your summer grilling parties.

Grilled asparagus, grilled red pepper slices layered together with creamy and slightly tangy goat cheese slathered in between thick grilled potato slices then topped off with nicoise olives and a rich drizzle of balsamic glaze, perfect for swiping everything into it.
I did three stacks of potato slices here but two stacks would work as well especially if your serving a bunch of other side dishes. It looks impressive, the flavors are amazing, it’s a win, win!

Grilled Potato and Asparagus Napoleon

Ingredients

Amounts will vary depending on how many you will be making and whether you have a 2 or 3 high stack. This will be a guideline.
I used large baking potatoes which need to be precooked until tender but not mushy. You could either steam, boil or bake After they are cooked cut off the ends and make ½ inch slices. Brush slices with olive oil then finish cooking on grill for a few minutes. Be sure to get some nice grill marks!
Asparagus, pre grilled and cut into 1 inch pieces
Goat cheese log, cut into rounds
Red pepper slices, pre grilled
Nicoise olives and balsamic glaze for finish
Light vinaigrette or fresh lemon olive oil dressing

Instructions

Have everything ready for assembly,
Potato* goat cheese round* red pepper slice* asparagus pieces* a few olives.
Drizzle layer with either a light vinaigrette or fresh lemon and olive oil dressing.
Repeat!
When napoleon is made, garnish with more dressing, olives, asparagus pieces and a healthy swirl of luscious balsamic glaze around the plate.
better served either slightly warm or room temperature.