You may also like
Categories:
goat cheese fresh breadcrumbs from sourdough bread white wine vinegar garlic shallot mustard walnut oil vegetable oil endive bunches walnuts
Viewed: 32 - Published at: 5 months agoIngredients
- 6 ounces soft fresh goat cheese (such as Montrachet)
- 3/4 cup fresh breadcrumbs from sourdough bread (about 2 ounces)
- 1/2 cup white wine vinegar
- 1 large garlic clove
- 1 tablespoon chopped shallot
- 1 tablespoon Dijon mustard
- 1/2 cup walnut oil or olive oil
- 2 tablespoons vegetable oil
- 2 pears, cored, thinly sliced
- 4 heads Belgian endive, thinly sliced
- 2 bunches watercress, trimmed
- 2 cups walnuts, toasted
Method
- Slice goat cheese into 6 equal portions; form each into ball.
- Flatten cheese balls into 2-inch-diameter rounds.
- Place breadcrumbs in shallow dish.
- Coat cheese rounds completely with breadcrumbs.
- Cover and chill at least 1 hour.
- Mix vinegar, garlic clove, shallot and Dijon mustard in blender.
- With machine running, gradually add walnut oil.
- Season dressing to taste with salt and pepper.
- Set dressing aside.
- Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat.
- Add cheese rounds to skillet and saute until golden, about 2 minutes per side.
- Transfer cheese rounds to paper towels; let drain completely.
- Toss pears, endive and watercress in large bowl with enough dressing to coat.
- Divide salad among 6 plates.
- Sprinkle walnuts over salads.
- Place 1 goat cheese round in center of each salad and serve.
