Photo: Salad with Warm Goat Cheese Recipe
Ingredients
- 1 (11-ounce) log plain or herbed Montrachet
- 2 extra-large egg whites, beaten with 1 tablespoon water
- Fresh white bread crumbs
For the dressing:
- 2 tablespoons good cider vinegar
- 2 tablespoons good Champagne vinegar
- Pinch sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 extra-large egg yolk
- 1 cup good olive oil
- Enough mixed salad greens for 6 servings
- Olive oil and unsalted butter, for frying
Directions
Slice the Montrachet 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 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, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a saute 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.
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By sochmanek
on December 28, 2011
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Thought this was delicious and pretty easy to make. I would definitely use less dressing per serving next time as I thought it was a little strong (but tasty. I might also add some apples or pears slices and nuts to add a little crunch (I have had it with these extras on restaurant versions.
By Sexy_cook
Shillington, PA
on October 24, 2011
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I made it simpler. Add cracked salt/pepper to olive oil (not extra virgin mix and lightly pour on baby spinach. Dip sliced goat cheese in eggs and then on Panko bread crumbs, fry one minute on each side and place on the salad. I found Ina's vinergret too strong of a taste and throws the goat cheese off. Try it and let me know which version you prefer. ;
By AnthonyA77
BURBANK, CA
on September 21, 2011
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What an east yet impressive recipe!! The goat cheese does come out better the longer it chills! And the vinaigrette is my new favorite dressing. I added in a few scallions for extra flavor. One of my favorite lunch meals for sure!
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