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Friday, November 21

recipe friday

Salad with Warm Goat Cheese


Ingredients for Warm Goat Cheese


11 oz log plain or herbed goat cheese
2 extra-large egg whites, beaten with 1T water
Fresh white bread crumbs (make fresh in food processor)
Olive oil & unsalted butter

Ingredients for Dressing

2T good cider vinegar
2T good Champagne vinegar (it does make a difference)
Pinch sugar
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 extra-large egg yolk
1 C good olive oil

Enough mixed salad greens for 6 servings


Directions

Slice the cheese 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 (or blender) 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, and then divide them among 6 plates.

Melt 1T oil and 1T butter in a sauté 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.