Salad with Warm Goat Cheese
.
Yield
6 servingsPrep
9 minCook
6 minReady
26 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | ounces |
white wine
plain or herbed, about 1 log, preferly Montrachet |
|
| 2 | each |
egg whites
extra-large, beaten with 1 tablespoon water |
*
|
| 1 | x |
bread crumbs, whole wheat
or white, fresh |
*
|
| For the dressing | |||
| 2 | tablespoons |
apple cider vinegar
good quality |
|
| 2 | tablespoons |
champagne vinegar
|
* |
| 1 | pinch |
salt
|
*
|
| ½ | teaspoon |
kosher salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground black |
|
| 1 | large |
egg yolks
extra large |
|
| 1 | cup |
olive oil
good quality |
|
| 1 | x |
mixed salad greens
mixed as needed |
*
|
| 1 | x |
olive oil
as needed for frying |
*
|
| 1 | x |
butter, unsalted
as needed for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 317.9 | ml/g |
white wine
plain or herbed, about 1 log, preferly Montrachet |
|
| 2 | each |
egg whites
extra-large, beaten with 1 tablespoon water |
*
|
| 1 | x |
bread crumbs, whole wheat
or white, fresh |
*
|
| For the dressing: | |||
| 3E+1 | ml |
apple cider vinegar
good quality |
|
| 3E+1 | ml |
champagne vinegar
|
* |
| 1 | pinch |
salt
|
*
|
| 2.5 | ml |
kosher salt
|
|
| 1.3 | ml |
black pepper
freshly ground black |
|
| 1 | large |
egg yolks
extra large |
|
| 237 | ml |
olive oil
good quality |
|
| 1 | x |
mixed salad greens
mixed as needed |
*
|
| 1 | x |
olive oil
as needed for frying |
*
|
| 1 | x |
butter, unsalted
as needed for frying |
*
|
Directions
Slice the Montrachet into 12 (½-inch-thick) slices.
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.
eason, 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 sauté 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.
