I LOVE a good mystery. I LOVE a fantastic blog. Combine both of them and I’m a happy happy girl. Recently, I got a little note asking me if I wanted to join in on a game of BloggerCLUE where we play super sleuths and hunt for a fantastic recipe in a fellow food blog that fits a particular theme for the month. Well, you know me – I can never back down from a challenge. Plus – the assignees are some of my favorite bloggy peeps so I knew I had to join in on the fun.
I was assigned Kate’s Kitchen for the inaugural edition of the Blogger C.L.U.E. society and I was tasked with finding a fabulous recipe perfect for the holiday table. Easy peasy, right? WRONG – there were so many good recipes to choose from, I had the worst time picking just one. I wanted to make everything. I found one so intriguing that I had to give it a whirl – her Salad with Baked Goat Cheese and Rosemary Infused Honey. This Arugula Salad with Baked Goat Cheese and Rosemary Honey is easy enough to whip up for a last minute soiree and chic enough for a fancy holiday table. One tip – put the goat cheese in the freezer before you slice them – then a quick chill before heading into the oven. As for the Rosemary Infused Honey, well, that’s a recipe that is perfect not only for this salad, but also for a holiday gift. I added a bit of pecan and cranberry love and used my favorite greens – arugula for that peppery spicy bite. This salad is a winner and would be excellent on the holiday table!
Some other delicious ideas from Kate’s Kitchen that are fabulous for the holidays – Bruschetta with Cantaloupe Chutney and Prosciutto, Olives Tart, Savory Wild Mushroom Bread Pudding, Pumpkin Cheesecake and, for those people wanting a nibble before the festivities really begin, a decadent Bacon Blue Cheese Dip. Take a bit and peruse her blog – there’s so much recipe inspiration found in it. And Kate – next time when you and Connie come to Philly, I’m taking you out for a cheesesteak – I love Geno’s and all but I’m a Jim’s gal (sorry Joey!). It was a fabulous way to kick off a holiday season – amazing recipes, fabulous people and so much culinary inspiration! Many thanks Kate for a delicious salad that is perfect for the holidays!
On to the recipe:
Gather your ingredients
Let’s infuse the honey with a bit of rosemary
Who doesn’t love caramelized onions, right?
Time to bake the goat cheese with its herbed crust
Shall I make you a plate?
Adapted from Kate's Kitchen
This chic and easy salad is drizzled with a rosemary infused honey and topped with rich caramelized onions and herbed baked goat cheese
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
- 6 ounces of honey
- 4 sprigs of fresh rosemary
- 1 Tablespoon of Olive Oil
- 3 onions, sliced thin
- 1 1/2 teaspoons of sugar
- 1 8 ounce log of fresh goat cheese, chilled
- 1/2 cup of panko bread crumbs
- 1 tablespoon of fresh thyme
- 1 tablespoon of rosemary
- 1/4 teaspoon of kosher salt
- 1/8 teaspoon of freshly cracked black pepper
- 3 cups of arugula, washed and dry
- 1/4 cup of pecans, toasted and chopped
- 1/4 cup of dried cranberries
- 3 tablespoons of extra virgin olive oil
- 1 1/2 tablespoons of red wine vinegar
- 2 tablespoons of rosemary honey
- To a canning jar, add the honey and rosemary sprigs. Seal and place in a large saucepan.
- Add water so that it rises halfway up the canning jar and bring to a simmer.
- Let simmer for 10 minutes and then remove from the water and let set for 30 minutes.
- In a large skillet, add olive oil and bring to a sizzle over medium heat.
- Add the sliced onions and stir occasionally.
- Let caramelize for about 25 minutes over medium/medium low heat until it starts to turn a toasty brown.
- Add the sugar, a pinch of salt and pepper and stir.
- Let cook for 5 - 10 minutes more and set aside.
- Preheat the oven to 400 degrees F.
- Slice the goat cheese into 1/3" slices.
- In a bowl, whisk together the panko, rosemary, thyme, salt and pepper.
- Coat each side of the goat cheese slices and place on a baking sheet lined with parchment paper.
- Let the herbed goat cheese chill in the freezer or refrigerator for about 15 - 20 minutes.
- Bake for about 10 minutes a side, until each side is brown and toasty.
- In a large bowl, whisk together the olive oil, red wine vinegar and 2 tablespoons of the rosemary honey until everything is emulsified.
- Just before serving, add the arugula, pecans and dried cranberries. Toss together with the dressing in the bottom of the bowl.
- Put a bit of the salad mix on the plate, top with a bit of the caramelized onions, some herbed goat cheese and drizzle with a bit of the remaining rosemary honey.
Let’s see what the other C.L.U.E. Peeps have to offer today
- Black Walnut Cake by Christy from Culinary Diva
- Cauliflower with Garlic and Sage by Lea Ann from Cooking on the Ranch
- Chicken Curry by Christiane from Taking On Magazines
- Crispy Tandoori Smashed Potatoes by Janet from From Cupcakes to Caviar
- Honey Glazed Carrots with Cherries by Kelli from Kelli’s Kitchen
- Lemony Cheese Risotto by Debra from Eliots Eats
- Lisa’s Brussels Sprouts by Kate from Kate’s Kitchen
- Onion Biscuits by Lisa from Authentic Suburban Gourmet
- Orange Fluff Jello Salad by Ramona from Curry and Comfort
- Pumpkin Scones with Spiced Glaze by Stacy from Food Lust People Love
- Pumpkin Spice Cake by Azmina from Lawyer Loves Lunch
- Pumpkin Spice Spiked Latte by Kathy from Bakeaway With Me
- Spicy Cheesy Bacon Ranch Muffins by Anna from Anna Dishes
- Spinach Soufflé by Susan from Create Amazing Meals
- Susu’s Grand Marnier Orange Cranberry Sauce by Alice from A Mama Baby and Shar-pei in the Kitchen
- Whole Wheat Dinner Rolls by Liz from That Skinny Chick Can Bake