Salad with Warm Goat Cheese
Salad with Warm Goat Cheese takes roughly 30 minutes from beginning to end. This recipe serves 6. Watching your figure? This dairy free recipe has 108 calories, 3g of protein, and 6g of fat per serving. For $1.43 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 15 people have tried and liked this recipe. If you have black pepper, bread crumbs, champagne vinegar, and a few other ingredients on hand, you can make it. It works well as a salad. It is brought to you by Foodnetwork. Overall, this recipe earns a rather bad spoonacular score of 39%. If you like this recipe, you might also like recipes such as Warm Goat Cheese Salad, Warm Goat Cheese Salad, and Warm Lentil Salad With Goat Cheese.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 teaspoon freshly ground black pepper
Fresh white bread crumbs
2 tablespoons good Champagne vinegar.jpg)
2 tablespoons good cider vinegar
2 extra-large egg whites, beaten with 1 tablespoon water
1 extra-large egg yolk
1/2 teaspoon kosher salt
1 cup good olive oil
Olive oil and unsalted butter, for frying
Enough mixed salad greens for 6 servings
Pinch sugar
1 (11-ounce) log plain or herbed Montrachet
Equipment:
food processor
bowl
frying pan
Cooking instruction summary:
Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes. For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste. Toss the salad greens with enough dressing to moisten, then divide them among 6 plates. Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
Step by step:
1. Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated.
2. Place the slices on a rack and chill them for at least 15 minutes.
3. For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
4. Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
5. Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
Nutrition Information:
covered percent of daily need
Related Videos:
WARM BRUSSEL SPROUT SALAD WITH GOAT CHEESE AND CANDIED PECANS
