Wilted Bitter Greens With Crispy Walnut Goat Cheese
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
For the goat cheese: In a food processor, pulse the walnuts until they are coarsely chopped
2
Tear the bread into pieces and pulse in the food processor with the chopped walnuts until they become coarse breadcrumbs
3
Transfer the breadcrumb mixture to a wide, flat dish
4
Stir in the chopped chives and parsley
5
Flatten each piece of goat cheese into a disk and season with salt
6
Dip each disk in the beaten egg mixture and then coat with the breadcrumbs, packing the crumbs onto each disk
7
When all the goat cheese has been coated, chill them in the fridge for at least 1 hour
8
Preheat the oven to 200 degrees F
9
To help facilitate the frying process, pop the disks in the freezer for 15 minutes before frying
10
Coat a large, nonstick saute pan generously with olive oil and bring to a medium-high heat
11
Carefully fry the goat cheese disks in the hot oil on both sides until they are golden brown and crispy, about 2 minutes per side
12
When all of the disks have been fried, keep them warm in the oven
13
Remove the oil and any burned bits from the pan and give a splash of new oil
14
Reduce the heat to low, add the shallots to the pan, and let them cook as the pan cools slightly
15
Add the Dijon and sherry vinegar to the pan and whisk to combine
16
Add the radicchio, arugula, and endive and season with salt
17
Toss to fully incorporate with the vinaigrette and to allow the salad to slightly wilt
18
Taste to make sure it is delicious
19
Divide the wilted salad between serving plates and top each salad with a goat cheese disk