Vinaigrette Ingredients:
Makes 1 gallon

• 1 pound chopped Bacon
• 1 gallon Apple cider
• 4 ounces Pommery mustard
• 3/4 cup Honey
• 12-14 oz Cider vinegar
• 2-3 tablespoons Salt
• 2-3 teaspoons Coarse ground pepper

Directions:

1. In a large rondeau, sweat bacon until lightly brown.
2. Add the cider and reduce until thick and syrupy.
3. Remove from heat and add the mustard, honey, and vinegar.
4. Whisk in the olive slowly to form an emulsion.
5. Season to taste with salt and pepper. Note – for beet salad, add local maple syrup and adjust the acidity with additional vinegar as necessary.

Salad Ingredients:

• 2-3 leaves Bibb Lettuce – toss with vinaigrette
• 1 cup Assorted baby beets – roasted and quartered
• 3-4 Lardons
• Shaved Coach Farm® Aged Goat Cheese

Ingredients:

• 1x 12″ Pizza Shell
• 4oz Coach Farm® Triple Cream Goat Cheese, sliced into squares
• Ripe pears cut in 8 wedges, marinated and grilled
• Olive oil as needed
• 1 cup Baby Arugula
• 2 Tablespoons Reduced balsamic Vinegar

Directions:

1. Lay cheese out on a partially baked pizza shell. Top will pear wedges and drizzle with olive oil.
2. Bake in a hot oven until the crust is fully cooked and the cheese is melted.
3. Top with Baby arugula tossed with reduced balsamic vinegar.

Ingredients:

• Dried tomato bits
• Fresh basil
• Fresh thyme
• Fresh oregano
• Roasted garlic
• Extra virgin olive oil
• Coach Farm® goat cheese (one week old)

Instructions:

1. First Layer: Olive Oil
2. Second Layer: Coach Farm® Goat Cheese
3. Third Layer: Herbs, tomato bits & garlic
4. Fourth Layer: Olive Oil

Special note: Cheese must remain completely submersed in olive oil

Serves 6

Ingredients:

• 1 pound rigatoni
• Salt and pepper
• 1 1/2 cups Coach Farm® goat cheese, crumbled
• 1/2 cup finely grated Parmesan cheese

Topping Variations:

• 1/4 cup slivered sun-dried tomatoes, toasted pine nuts, chopped or torn herbs, or pitted, sliced black olives, or blue cheese stuffed olives.

Ingredients:

1. Cook rigatoni in a large pot of boiling salted water until al dente, according to package directions; drain, reserving 1/2 cup cooking water.
2. Return pasta to pot, and toss with goat cheese and Parmesan. Season with salt and pepper, and add some of the reserved pasta water as desired. Sprinkle with preferred topping, and serve.

Serves 4

Ingredients:

• 1 cup soft Coach Farm® goat cheese
• 1/4 cup fine bread crumbs
• Freshly ground black pepper
• 1 to 2 tablespoons olive oil

Optional Accompaniments:

• English muffins or little toasts
• Olives
• Thinly sliced radishes
• Thinly sliced cucumber
• Tiny cherry tomatoes

Directions:

1. Place about 2 tablespoons of the cheese on a piece of plastic wrap. Cover with another piece of plastic wrap, and gently pat and “massage” the cheese into a patty 2 inches in diameter and 3/4 inch thick. (You can also skip the plastic wrap, and just use your hands. Dampen them first, so the cheese won’t stick.) Repeat with the rest of the cheese. You should have 8 patties.
2. Place the bread crumbs on a plate, grind in some fresh black pepper, and stir to mix. Press the cheese patties into the crumbs until coated on both sides and around the edges.
3. Place a heavy, nonstick skillet over medium heat for about 2 minutes. Add 1 tablespoon of olive oil, wait about 30 seconds, then swirl to coat the pan. When the skillet is very hot, add the coated cheese patties and saute for 2 to 3 minutes on each side, or until golden brown, adding more oil if necessary. When they are done to your liking, transfer the sauteed patties to a plate lined with a double thickness of paper towels.
4. Serve hot or very warm, sprinkled with more freshly ground black pepper, along with your choice of accompaniments.

Serves 4

Pomegranate vinaigrette Ingredients:

• 2 tablespoons oil
• 2 tablespoons pomegranate molasses (available at Middle Eastern groceries)
• 1 1/2 to 2 teaspoons red wine vinegar
• 1 teaspoon finely minced shallot
• salt to taste

Salad Ingredients:

• 6 cups mesclun
• 1 cup strawberries, hulled and thinly sliced
• 1/4 cup chopped walnuts, toasted
• 3 ounces soft Coach Farm® goat cheese, crumbled
• Freshly ground pepper, to taste

Directions:

1. Whisk all the vinaigrette ingredients together and set aside.
2. Arrange greens on plates. Top with berries, drizzle with dressing and top with walnuts and crumbled goat cheese. Season with freshly ground pepper.