Beshs Fried Goat Cheese And Frisee Salad Recipe

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Beshs Fried Goat Cheese And Frisee Salad
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Ingredients
18
Count
Nutrition
450
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. Cut the goat cheese into 6 equal rounds and gently shape each piece into a 2 1/2-inch medallion.
  2. In a small bowl, combine 1/2 teaspoon of the garlic with 1/2 teaspoon of the rosemary and season with salt and pepper.
  3. Sprinkle both sides of the goat cheese with the garlic mixture.
  4. Put the flour, egg and bread crumbs into 3 separate shallow bowls.
  5. Dredge the goat-cheese medallions in the flour, then dip in the egg and coat with the bread crumbs.
  6. Transfer the breaded medallions onto a platter lined with wax paper and refrigerate until chilled.
  7. Meanwhile, in a small bowl, whisk 2 teaspoons of the vinegar with the honey until dissolved.
  8. Whisk in the walnut oil and season with salt and pepper.
  9. In a small saucepan, combine the remaining 1 tablespoon plus 1 teaspoon red wine vinegar with the remaining 1/2 teaspoon garlic and 1/4 teaspoon rosemary.
  10. Add the sugar and stir over moderately high heat until it dissolves.
  11. Add the plums and cook, stirring occasionally, until softened, 5 to 8 minutes.
  12. Transfer the plum mixture to a blender along with 1 tablespoon of the olive oil and the water and blend until smooth.
  13. Return the plum sauce to the saucepan and keep warm.
  14. In a medium nonstick skillet, heat the remaining 1/4 cup of olive oil until shimmering.
  15. Add the goat-cheese medallions and cook over moderately high heat until golden and crisp, about 2 minutes per side.
  16. In a large bowl, toss the frisee with the walnut vinaigrette and olives and season with salt and pepper.
  17. Spoon the plum sauce onto 6 plates.
  18. Set 1 goat-cheese medallion in the center of each plate and arrange a slice of the country ham alongside with a little of the frisee.
  19. Sprinkle with the chives and serve immediately.
  20. MAKE AHEAD
  21. The goat-cheese medallions can be prepared through Step 2 and refrigerated, covered, for up to 2 days.
  22. The goat cheese and olives suggest Sauvignon Blanc; the plum sauce says fruity West Coast bottlings, rather than austere French ones. Try the 1998 Geyser Peak from California or the 1997 Chateau Ste. Michelle from Washington State.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 449.71 Kcal (1883 kJ)
Calories from fat 304.46 Kcal
% Daily Value*
Total Fat 33.83g 52%
Cholesterol 44.23mg 15%
Sodium 984.92mg 41%
Potassium 171.98mg 4%
Total Carbs 16.95g 6%
Sugars 6.5g 26%
Dietary Fiber 0.86g 3%
Protein 19.1g 38%
Vitamin C 2.7mg 5%
Iron 0.9mg 5%
Calcium 27.3mg 3%
Amount Per 100 g
Calories 301.14 Kcal (1261 kJ)
Calories from fat 203.87 Kcal
% Daily Value*
Total Fat 22.65g 52%
Cholesterol 29.62mg 15%
Sodium 659.53mg 41%
Potassium 115.17mg 4%
Total Carbs 11.35g 6%
Sugars 4.35g 26%
Dietary Fiber 0.58g 3%
Protein 12.79g 38%
Vitamin C 1.8mg 5%
Iron 0.6mg 5%
Calcium 18.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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