Warm Nut Encrusted Goat Cheese Salad with Bacon Lardons

Total Time:
25 min
20 min
5 min

4 servings

  • 1/3 cup fine dry bread crumbs
  • 1/3 cup toasted walnuts
  • 1 teaspoon Essence, recipe follows
  • 1 cold 6-ounce log fresh goat cheese, cut crosswise into 4 thick slices
  • 1 egg white, beaten
  • 1 1/2 tablespoons Champagne or white wine vinegar
  • 2 tablespoons minced shallots
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 freshly ground black pepper
  • 11/2 teaspoons Dijon mustard
  • 1/3 cup olive oil
  • 6 ounces mesclun or other small salad greens, rinsed and spun dry
  • 6 ounces bacon lardons (slab bacon, thickly cut into 2-inch strips), cooked until crisp and fat is rendered
  • Fresh baby parsley sprigs, for garnish
  • Chives, for garnish
  • Toasted buttered French bread croutons, accompaniment
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • In a food processor, pulse the bread crumbs, walnuts, and Essence until the nuts are ground, being careful not to over-grind. Place in a shallow dish.

  • Dip the cheese slices in the egg white, then into the bread crumb mixture, turning to coat on all sides and pressing to adhere. Place on a plate and refrigerate 30 minutes to 1 hour.

  • Preheat the oven to 400 degrees F.

  • In a bowl, combine the vinegar, shallots, garlic, salt, and pepper. Let sit for 10 minutes. Whisk in the mustard and slowly add the oil, whisking to make an emulsion.

  • Place the greens and bacon in a large bowl and toss with the dressing to coat. Adjust the seasoning, to taste. Divide among 4 salad plates.

  • On a small, lightly greased baking sheet, bake the goat cheese rounds until golden brown and softened, about 5 minutes. Remove and transfer 1 round to each salad. Garnish with the parsley sprigs and chives, and serve immediately with warm croutons.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

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