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 lachance3_9629107
Falls Church, VA
on February 21, 2013
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I too only had a chance to do the warm goat cheese which was just like the restaurants as I could not find champagne vinegar any where! I just ordered it on line and it still appeared to be limited but will try the dressing when I get the vinegar. Dean & Deluca sell it for $12.
I agree that you should chill the coated goat cheese for at least an hour as it is easier to work with. I also added some candied pecans to the salad which added a nice taste. I am looking forward to making the dressing and hope it is close to Girard's Champagne dressing! Does anyone know the purpose of the egg yolk or has tried the recipe without it? I know it will last longer in the frig if left out and would be a little more watery but I was just curious! Thanks Ina, another great recipe !
By kerrylc_7881630
Schumacher
on December 28, 2012
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Tasty recipe! I double dipped my goat cheese in the egg whites and bread crumbs and placed in the fridge for a good 30 minutes before frying. I also added pomegranate seeds to the salad for a bit of sweetness and crunch! Yummy!
By fergiepj
Omaha, NE
on July 17, 2012
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I've made this for many dinner parties and it is always a star, and for me it is so easy and quick that you are with your guests and not in the kitchen to much.
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