Baby Beets And Pistachio Crusted Goat Cheese On A Bed Of Frisee With Pinot Noir Vinaigrette
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
750 ml
Pinot Noir (bottle)2 tbsps
Balsamic Vinegar2 tbsps
Sugar1
Salt170 g
Goat Cheese Log170 g
Pistachio (crushed)1 bunch
Watercress (stems discarded)1 cup
Olive OilDirections:
1
Coat a small saucepan with 2 tablespoons of olive oil and place over medium heat
2
Fry the sage until the leaves crisp up, about 2 minutes
3
Gently remove to a paper towel
4
Then, fry the prosciutto until crispy and remove with a slotted spoon
5
Coat the saucepan with the remaining 2 tablespoons of olive oil
6
Add the shallot and saute for 2 minutes
7
Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes
8
Add the sugar, salt, and pepper
9
Set the beets in the poaching liquid and cook until tender, about 20 minutes
10
Set beets aside to cool and reserve the poaching liquid
11
When cool enough to handle, rub off the beet skins with paper towel
12
Set aside to cool to room temperature
13
With a hot knife, cut the goat cheese log into 4 equal wheels
14
Lay the crushed pistachios on a flat surface and gently press the cheese into the nuts to coat all sides
15
Arrange a handful of frisee, watercress and beet greens on each plate
16
Lay the beets and goat cheese slices on top
17
Top with fried sage and crispy prosciutto
18
Whisk the cooled poaching liquid with olive oil; season with salt and pepper
19
Drizzle the vinaigrette over each salad and serve immediately