Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette
- 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
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.
Copyright 2000 Television Food Network, G.P. All Rights Reserved
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Robert Irvine