Salads

Chevre is delicate enough to nestle in a bed of fresh baby greens, yet pungent enough to hold its own in a more complicated salad. You will be surprised where the "secret ingredient" turns up in the recipes that follow.

Summer Melon with Prosciutto

1 well- ripened cantaloupe

8-10 slices prosciutto

3.5 ounces Heartland Creamery Chevre at room temperature

Spread each prosciutto slice generously with chevre. Peel and seed cantaloupe. Slice into 8-10 wedges. Wrap the melon slices with the meat/cheese slices. Chill and serve.

This is lovely garnished with fresh mint.

Apple and Goat Cheese Salad

1/2 pound Boston lettuce

3.5-ounce log of plain Heartland Creamery Chevre

1 large apple

1 tablespoon butter

Serve with your choice of dressing or try the dressing below:

Cut apples into 1/2-inch thick slices, do not peel. Melt butter in a sauté pan and cook apples over medium heat for 5 minutes. Slice the chevre into 2 pieces and place on top of apples. Cover and let cook 3-4 minutes. Cheese will melt somewhat and cover apples. Wash lettuce and dry. Divide into 2 servings onto salad plates. Top with cooked apple and cheese blend. Serve with poppy seed dressing. Serves 2.

Land and Sea Salad

3/4 cup light mayonnaise (I use Veganaise)

1/2 cup light sour cream

1/4 teaspoon cayenne pepper

Dash of Tabasco sauce

1 pound crab meat

2 ounces chevre, crumbled or cubed

1 bunch green onions chopped

Combine first 4 ingredients. Add crab and cheese, toss gently. Serve on crisp crackers such as bagel thins and top with green onions.

Spinach, Avocado, and Chevre Salad

1 large avocado

1/2 pound baby spinach leaves

1 cup grape tomatoes

1 bunch green onions, chopped

3.5-ounce Heartland Creamery Chevre log

Limejuice

Olive Oil

Salt and Pepper

Peel and pit avocado. Cut into slices, drizzle with limejuice to keep from browning. Wash spinach and tomatoes. Chop green onions. Put spinach, tomatoes, avocado and onions into a bowl and toss. Plate the salad ingredients then add the chevre. Drizzle with olive oil. Add salt and pepper to taste. Serve immediately. Serves 2-3

Onion and Goat Cheese Filled Wontons

Filling:

3 small sweet onions, chopped

4 ounces goat cheese

1/4 teaspoon garlic salt

Wonton Wrappers (24)

Oil for frying

Sauté onions in olive oil until translucent. Stir frequently to keep them from overcooking. In a small bowl, combine cooked onions, goat cheese and garlic salt. Place small amount of filling in each wonton wrapper, making sure to seal edges well. Heat oil in skillet until hot and fry each wonton until golden. Makes 24 wontons.

Oil, Vinegar and Tomato Salad Dressing

1/2 cup cider vinegar

1/4 cup honey

1/2 cup oil (safflower)

3/4 cup tomato juice

1/2 teaspoon salt

Blend ingredients in a jar with a lid. Shake well and serve over salad. Will keep in refrigerator for several days.