Food Network: Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette

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Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette
Copyright 2000 Television Food Network, G.P. All rights reserved

Ingredients
2 tablespoons olive oil, plus 2 tablespoons
12 fresh whole sage leaves
2 slices prosciutto, julienned
1 shallot, sliced in rings
1 (750 ml) bottle pinot noir
2 tablespoons balsamic vinegar
2 tablespoons sugar
Salt and pepper
12 red baby beets, trimmed
1 (4 to 6 ounce) goat cheese log
6 ounces pistachios, crushed

1 head frisee, torn in bite-size pieces
1 bunch watercress, stems discarded
Beet greens, from trimmings
1/4 cup olive oil

Directions
Coat a small saucepan with 2 tablespoons of olive oil
and place over medium heat. Fry the sage until the leaves crisp up, about 2
minutes. Gently remove to a paper towel. Then, fry the prosciutto until crispy and
remove with a slotted spoon.

Coat the saucepan with the remaining 2 tablespoons of olive oil. Add the shallot
and saute for 2 minutes. Deglaze the pan with wine and balsamic vinegar, cook down
about 3 minutes. Add the sugar, salt, and pepper. Set the beets in the poaching

liquid and cook until tender, about 20 minutes. Set beets aside to cool and
reserve the poaching liquid. When cool enough to handle, rub off the beet skins
with paper towel. Set aside to cool to room temperature.

With a hot knife, cut the goat cheese log into 4 equal wheels. Lay the crushed
pistachios on a flat surface and gently press the cheese into the nuts to coat all
sides.

Arrange a handful of frisee, watercress and beet greens on each plate. Lay the
beets and goat cheese slices on top. Top with fried sage and crispy prosciutto.
Whisk the cooled poaching liquid with olive oil; season with salt and pepper.
Drizzle the vinaigrette over each salad and serve immediately.