Goat Cheese From the Very Beginning
Servings: 6 people
- 1/4 cup chopped roasted almonds
- 1/4 cup toasted bread crumbs
- 2-3 tbsp extra virgin olive oil
- 4 oz goat cheese logs cut into 6 rounds
- 1 tbsp red wine vinegar
- 1 shallot minced
- 1/8 tsp salt
- 1/4 tsp cracked black pepper
- 1/3 cup walnut, almond, or olive oil
- 2 cups radicchio, escarole, or arugula
- 6 oil packed sundried tomatoes cut lengthwise into strips
- 12-18 croutons made from a baguette
- Combine the almonds and crumbs on a plate. Pour the olive oil onto a second plate. One at a time dip the goat cheese rounds into the olive oil and then into the crumb mixture, coating them evenly, and place them on a baking sheet. If you do not plan to serve them immediately, cover and refrigerate.
- To make the vinaigrette, whisk together the vinegar, shallot, salt and pepper in a small bowl until the salt is dissolved. Gradually whisk in the walnut oil and continue to whisk until fully emulsified. Taste and adjust seasonings as necessary.
- When you are ready to serve, preheat the oven to 400 degrees. Wash and spin dry the greens and tear them into bite-sized pieces. In a large bowl, toss the greens with just enough of the vinaigrette to coat them. To serve, put the cheese in the oven for 3-4 minutes, until warm and slightly soft to the touch (be sure not to melt the cheese). Put a mound of greens on each plate, and top each with a round of goat cheese. Arrange several strips of the sundried tomato on the cheese. Accompany each serving with 3-4 croutons.
By Chef Cindy Pawlcyn. Pair with Grgich Hills Estate Fumé Blanc, Napa Valley - Order Here