Goat cheese salad

Yield: 1 servings

Measure Ingredient
1 tablespoon Fresh lemon juice; or to taste
1 small Shallot; minced
1 \N Garlic clove; minced
1 teaspoon Dijon-style mustard; or to taste
1 tablespoon Minced fresh parsley leaves
¼ cup Walnut oil; (available at
\N \N ; specialty foods
\N \N ; shops) or olive oil
\N \N A; (1/2- pound) log of
\N \N ; soft mild goat
\N \N ; cheese such as
\N \N ; Montrachet, cut
\N \N ; crosswise into 6
\N \N ; pieces
\N \N An egg wash made by beating 1 large egg
\N \N ; with 1 tablespoon water
1 cup Fine dry bread crumbs
2 smalls Head Boston lettuce; washed well, spun
\N \N ; dry, and shredded
\N \N ; fine
1 small Head radicchio; washed well, spun
\N \N ; dry, and shredded
\N \N ; fine

FOR THE VINAIGRETTE

Make the vinaigrette:

In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.

Preheat the oven to 400F. Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet. Bake the goat cheese pieces in the middle of the oven for 6 minutes. While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste.

Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately.

Serves 6.

Gourmet October 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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