Goat Cheese Salad

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Who knew that something so simple could taste so good? Goat cheese, with its pristine white color and distinct flavor is one of the most amazing foods in the world — a humble basic for some, a gourmet delight for others.

Over many centuries, the goats have been raised for their milk, meat, skin. The Chinese used goat fur for their calligraphy brushes. According to the legend, Zeus was fed goat’s milk becoming the food of god. This milk has been used for a long time as a substitute for breast milk.  Settling down around 7 000 BC, the prehistoric nomadic hunter created the first goat cheeses, becoming the forerunner of all cheeses.  During the Greek and Roman civilisation, goats adapted well to arid areas of the Mediterranean. Goats being wanderers arrived in ancient Gaul (modern France) long before the Romans.  When Charles Martel halted the advance of the Moors in France at Poitiers (732 AD), many Saracens remained in the area and continued to raise goats.  In the Middle Ages goat cheeses was used as money as well as food for the pligrims on the roads of Saint Jacques de Compestello.  The pasteurisation discovered in 1857 by Emile Duclaux was a wonderful innovation for cheese making.

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The first goat cheeses were marketed in France in 1935, with the safety guaranteed for the consumer.  The dairy Soignon was founded in 1895 in the Poitou-Charentes region, that became one of the cradles of goat cheese along with the Centre and Rhônes Alpes regions.

Authentic, there are 120 sorts of goat cheeses available in many shapes and flavours. Thanks to the various breeds of goats, recipes and maturations, each cheeses has its own taste.  Variety! Goat cheeses can range in taste from strong and pungent, to delicate and mild. They come in many shapes: cone, disc, wheel, “button,” the log-like bûche (say: boosh) and the puck-like crottin (say: cro-TAN). They delight with textures from creamy to crumbly to semi-firm. They are sold fresh, aged or marinated in olive oil or red wine. They may get coated in herbs (lavender is fantastic), black pepper, edible flowers and yes, even chocolate.

Compared to cow’s milk products such as cream cheese, goat cheese is lower in fat, calories and cholesterol. It also provides more calcium than cream cheese. Even though goat cheese has fewer calories, it has a full, rich and creamy flavor. Goat cheeses at Whole Foods Market® are all natural with no artificial additives or preservatives.

Sources:
1.  Goat Cheese. Retrieved April 20, 2014.
2. Whole Foods – Goat Cheese.  Retrieved April 20, 2014.
 

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Ingredients:
1-2 Cups of Mixed Greens
1/4 of Fresh Avocado
1 Table Spoon of Dried Berries Mix
1 Cucumber
4-5 Small Cherry Size Tomatoes
1 Table Spoon of Shaved Parmegioano Reggiano Cheese
3-5 Table Spoons of Goat Cheese
2 Table Spoons of Chopped Pecans
1 Table Spoon of Dried or Fresh Herbs Mix
 
For Dressing: 
1 table spoon of olive oil
1 teaspoon of Italian Saba
1 teaspoon of white balsamic vinegar
 

How to make Goat Cheese Salad:

1.  Wash and dry your mixed greens and plate them.

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2.  Wash your cucumbers and tomatoes.

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3.  Cut up tomatoes and cucumbers up to your liking.  I like them on the small side:)

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4.  Take out chopped your shaved Parmesan Reggiano cheese and dried mixed berries mix.

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5.  Cut up 1/4 of your avocado…or more:) up to you.

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6.  Add cut up tomatoes, cucumbers, avocado, dried berries and cheese to your mixed greens.  Isn’t it so pretty and vibrant?:)

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7.  Take out your chopped pecans or walnuts, now it’s time to form our Goat Cheese Balls.

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7.  Add some spiced to your nut mix.  I added some freeze dried cilantro and scallions.

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8.  Using an ice cream scoop, scoop some goat cheese and roll it in the nuts mixture…forming nice round balls.

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9.  Now that your goat cheese balls are ready, you can add them to your salad or just serve as an appetizer on their own.

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10.  Before adding cheese balls to your salad add some dressing and mix it up well.  I used 1 table spoon of olive oil, 1 teaspoon of Italian Saba, 1 teaspoon of white balsamic vinegar mix as a dressing for this salad.

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I hope you like this recipe.  Please feel free to join us on Facebookand share this page with your friends and family.  Looking forward to hearing back from you guys!

Enjoy!

Natalie

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