Hazelnut-Crusted Goat Cheese Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Alice Waters, who opened Chez Panisse in 1971, took salads to new heights with unusual, farm-fresh greens; she also popularized the use of goat cheese, which was being made by Laura Chenel not far from the Berkeley restaurant. Those ingredients come together in this delicious salad. Ingredients:
1/4 cup all purpose flour |
1/4 cup plain dry breadcrumbs |
1 5.5-ounce log soft fresh goat cheese (such as montrachet), cut into 4 equal rounds, chilled |
1 large egg, beaten to blend |
3 tablespoons coarsely chopped hazelnuts |
1 tablespoon red wine vinegar |
1 tablespoon grated orange peel |
1 tablespoon frozen orange juice concentrate, thawed |
1/4 cup olive oil |
1 large bunch watercress, stems trimmed |
1 large head belgian endive, thinly sliced lengthwise |
Directions:
1. Place flour and breadcrumbs on separate plates. Coat cheese rounds with flour. Dip cheese into egg, then into breadcrumbs, coating completely. Place on small baking sheet. Spoon hazelnuts atop cheese. Gently press hazelnuts into cheese to adhere. Cover and refrigerate at least 30 minutes or overnight.
2. Whisk vinegar, orange peel and orange juice concentrate in medium bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Vinaigrette can be made 4 hours ahead. Store at room temperature; rewhisk before using.)
3. Preheat oven to 400°F. Bake cheese until heated through and coating browns, about 6 minutes. Toss watercress and endive in large bowl with enough vinaigrette to coat. Season greens with salt and pepper. Divide greens among 4 plates. Top with warm cheese.
|
|