Warm Crispy Goat Cheese Canapes Salad Pairings with Andrea : Episode FLPWA-112L
Yield: 6 servings
Goat Cheese Canapes Salad ingredients:
2 cups fine dried bread crumbs
16-ounce log fresh goat cheese, room temperature
olive oil
6 cups mesculun salad greens
fleur de sel, optional
Dressing ingredients:
1 tsp. dijon mustard
2 Tbsp. balsamic vinegar
1/3 cup extra virgin olive oil
2 tsp. finely chopped fresh parsley or chives
2 tsp. finely chopped tarragon
salt and pepper, to taste
Instructions for salad:
- Place the bread crumbs in a pie plate or shallow bowl.
- Place the goat cheese on a 20-inch long piece of wax paper.
- Slice the cheese into 1/2-inch-thick rounds.
- Dip each goat cheese slice in bread crumbs to coat all sides.
- Place the rounds on a baking sheet or plate, cover with plastic wrap, and refrigerate until ready to cook up to 2 hours.
- Heat 2 tablespoons olive oil in a heavy, flat-bottomed nonstick skillet on medium heat.
- Add the goat cheese slices in a single layer and saute until golden on both sides, turning once, about 1 1/2 minutes per side.
- Remove to a platter and sauté the remaining slices, wiping out the pan to remove browned bits and adding more oil as necessary.
Instructions for dressing:
- In a large mixing bowl combine the Dijon mustard and balsamic vinegar.
- Gradually whisk in the olive oil in a thin stream.
- Add salt and pepper to taste.
- Stir in the Parsley and tarragon.
Assembly:
- Pour desired amount of dressing over mesculun greens.
- Add fleur de sel, if desired.
- Place sauteed goat cheese slices on top of salad. Serve warm.
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