Sides & Salads

Farro, Mushroom, and Chèvre Salad

Yields 4 entrée or 6 appetizer-sized servings
Prep time: 25 minutes
Cook time: 40 minutes

INGREDIENTS

  • 1 cup of farro
  • 1/4 small red onion, thinly sliced
  • 4 teaspoons balsamic vinegar
  • 3/4 teaspoon sea salt, or more to taste
  • 3/4 teaspoon black pepper, or more to taste
  • 1/4 cup olive oil, divided
  • 1 pound mixed meaty mushrooms (brown, cremini, baby portobello, shiitake, or wild), trimmed and cut into 1/4-inch slices (about 3 1/2 cups)
  • 1 tablespoon soy sauce
  • 8 cups baby arugula leaves (about 3 ounces)
  • 2 tablespoons chopped fresh parsley
  • 1/2 small bulb fennel, trimmed, cored, and very thinly sliced (optional)
  • 1 1/2 cups Laura Chenel’s Goat Cheese Crumbles for food service, or crumble Original Log

DIRECTIONS

  1. Cook the farro according to package directions. Drain if necessary and transfer to a medium bowl. Add the onion, vinegar, salt, pepper, and 2 tablespoons of the oil and set aside to cool to room temperature.
  2. Meanwhile, in a large skillet over medium-high heat, warm the remaining 2 tablespoons of oil. Add the mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Stir in the soy sauce and salt and pepper to taste and remove from the heat.
  3. Arrange the arugula on plates or a platter. Stir the parsley and more salt and pepper to taste into the farro mixture, then scatter the mixture over the arugula. Top with the mushrooms, fennel, if using, and goat cheese and serve.
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Warm Caramelized Leek Pasta Salad with Bacon and Original Medallion Goat Cheese

By Faith Gorskywww.AnEdibleMosaic.com

Yields 4 servings
Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

  • 8 oz (225 g) penne pasta, cooked to al dente according to the package directions
  • 4 slices bacon (add 2 tablespoons avocado oil if using turkey bacon), chopped
  • 2 leeks, white and light green parts only, thinly sliced and rinsed well
  • 1 cup (100 g) button mushrooms, quartered
  • 2 small or 1 medium red bell pepper, thinly sliced
  • 2 large cloves garlic, minced
  • 3/4 cup (180 ml) dry white wine
  • 1/4 teaspoon each salt and black pepper
  • 1 (3.5 oz) Laura Chenel’s Original Premium Goat Cheese Medallion, crumbled
  • Fresh parsley, for garnish (optional)

Directions

  1. Add the bacon to a large skillet over medium-high heat and cook until crisp, about 5 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess oil, leaving the drippings in the pan.
  2. Add the leeks and mushrooms to the pan the bacon was cooked in and cook over medium-high heat until the vegetables are softened and just starting to turn golden brown in spots, about 5 to 7 minutes, stirring occasionally.
  3. Stir in the bell pepper and garlic and cook over medium-high 1 minute, stirring constantly.
  4. Add the wine, salt, black pepper, and al dente pasta. Turn the heat up to high and cook, stirring constantly, until the liquid is evaporated, about 2 minutes.
  5. Transfer the pasta salad to a serving dish and top with the crumbled goat cheese, crisped bacon, and fresh parsley.

Serve warm.

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Laura Chenel’s Summer Fig Log Salad with Prosciutto and Arugula

Makes 4 appetizer size salads

INGRDIENTS

1 - 5.4 ounces Laura Chenel’s Summer Fig Log

4 ounces prosciutto, very thinly sliced

8 fresh figs, sliced into rounds

4 ounces small leaf arugula 

3 tablespoons extra virgin olive oil, divided

1 lemon, juice and zest

Salt and Pepper

DIRECTIONS

  • Tear the prosciutto into wide ribbons.  Divide and line the bottom of 4 serving plates with the prosciutto. Scatter the sliced figs evenly onto each plate.
  • In a medium bowl, toss the arugula with one tablespoon of the olive oil. Season with salt and pepper to taste.
  • Divide the dressed arugula onto each plate. Crumble the Summer Fig Log over the arugula.
  • Sprinkle the lemon zest and juice evenly over each plate. Drizzle the remaining olive oil evenly over each plate.  

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s and Marin French Cheese, 2015 

Heirloom Tomato Salad with Laura Chenel's Marinated Cabecou

The flavor of goat cheese and heirloom tomatoes is a summer symphony.
 

Serves 4
 
Ingredients

1 jar Laura Chenel’s Marinated Cabecou*

4 Heirloom tomatoes (about 3 pounds) of different sizes and colors

½ of a torpedo onion, sliced thinly*

1 bunch of basil

Sea Salt

Freshly ground black pepper

½ cup of balsamic vinegar*
 
Instructions
• Slice the heirloom tomatoes ¼ inch thick. Using a sharp knife, to prevent bruising, slice basil into thin strips, chop or tear.
• Place tomatoes on serving plate, overlapping and alternating colors and shapes. Distribute red onions lightly and loosely on top of tomatoes. Sprinkle basil on top of onions.
• Drizzle all with the oil from the Marinated Cabecou. Break Cabecou into large chunks and tuck around the top of the salad. Drizzle a little more of the olive oil and then the balsamic vinegar. Sprinkle with sea salt and freshly ground black pepper.
 
Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s
 
*Marinated Cabecou is a particularly wonderful choice with this salad because of the herbs and oil used in the packaging of the cheese. This salad will be equally delicious using Laura Chenel’s Original Log or Chabis and substituting extra virgin olive oil for the Cabecou oil.

*Torpedo onions come into season about the same time as heirloom tomatoes and are tasty and mild but a red onion can be substituted.

*Use white balsamic if you want a brighter look to your salad

Laura Chenel’s Gougères

Note: These can be made ahead and rewarmed just before serving. With a sparkling wine these are the perfect way to start a party.

Makes 72 appetizer size gougères 

Ingredients

7 ounces (about 1 cup) Laura Chenel’s fresh chèvre (Original Log, Chef’s Chèvre)

1 ounce (about ¾ cup) Laura Chenel’s Tome, finely grated

1 cup water

½ cup unsalted butter, cut into pieces

½ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

1 cup all purpose flour

4 eggs

Instructions

  • Preheat oven to 370°F. Heat the water, butter, salt and pepper in a heavy medium saucepan over medium heat. Stir the mixture until it comes to a boil. 
  • Add the flour to the liquid all at once. Beat for 1 minute until the mixture begins to form a ball. Remove from the heat and allow to cool for 10-15 minutes.
  • Move the mixture to the bowl of a food processor. Add the eggs one at a time, pulsing until the mixture is smooth and satiny after each addition. Add the fresh goat cheese and process until the mixture is well blended.
  • Drop the paste by heaping tablespoons onto parchment lines baking sheets. Sprinkle with the Tome.
  • Bake until well browned, 25-30 minutes, rotating pans halfway through baking.
  • Serve while still warm.

Spring Greens, Beet & Chèvre Salad

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Serves 4 as an appetizer
 
Ingredients

4 ounces Laura Chenel’s Original Log

1½ pounds (6 medium) beets, washed and trimmed

2 tablespoons finely minced shallots

1 teaspoon Dijon mustard

2 tablespoons sherry vinegar

½ teaspoon kosher salt, plus more for taste

⅓ cup extra virgin olive oil

8 ounces mixed greens

½ cup walnuts, toasted

Freshly ground black pepper
 
Instructions

  • Preheat oven to 415°F. Place the beets on a sheet of aluminum foil on a baking sheet. Toss the beets with olive oil. Seal the foil around the beets and roast until the beets are tender, about 1 hour. Open the foil and set aside to cool.
  • When the beets are cool enough to handle, peel the beets and cut into wedges or chunks.
  • For the vinaigrette: In a small bowl combine the shallots, Dijon mustard, sherry vinegar and ½ teaspoon salt. Slowly whisk in the olive oil until thoroughly combined. Set aside.
  • Assembly: Place the greens and walnuts into a large bowl. Pour on the vinaigrette and toss until coated. Season with salt and pepper to taste.
  • Portion the greens and walnuts onto the serving plates. Divide the beets between the plates and crumble goat cheese on top of each salad.

Arugula & Fig Salad

Figs and goat cheese are old friends. This pairs our delicious aged goat cheese with fresh figs when they are in season. Enjoy this classic duo!

Serves 4 as a side salad or appetizer
 
Ingredients

8 ounces Laura Chenel’s Tome

12 cups arugula, washed and spun dry

2 baskets of fresh figs, your choice of variety

1 cup olive oil, divided

1½ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

1 small head of radicchio

2 tablespoons balsamic vinegar

Calendula or violas flower petals (or other edible flower petals), for garnish
 
Instructions
• For the salad: Place the arugula in a large bowl and set aside until ready to assemble salad. Cut the radicchio in half lengthwise, remove the core, and then slice into small ribbons. Add to the bowl with the arugula.
• Rinse and halve the figs and toss gently with ½ cup olive oil, 1 teaspoon salt and ¼ teaspoon pepper. Place the figs on a medium hot charcoal grill or a medium hot stovetop grill pan. Grill until you can see the figs begin to caramelize, about 2 to 3 minutes. Turn the figs over and grill 2 to 3 minutes on the back side. Set the figs aside until assembly.
• For the vinaigrette: In a small bowl, whisk together the balsamic vinegar, ½ teaspoon salt, ¼ teaspoon pepper and ½ cup olive oil.
• Assembly: Toss the vinaigrette with the arugula and radicchio. Once dressed, portion onto individual plates. Cut the figs into quarters and divide equally among the plates. With a vegetable peeler, make curls of Tome on top of the salad and sprinkle with petals or flowers for garnish