Frisée And Apple Salad With Herb-Crusted Goat Cheese Medallions
This delightful recipe features crisp and golden goat cheese rounds served alongside a fresh frisée salad with apple slices. The cheese is coated in a crunchy bread crumb mixture before being pan-fried to perfection, creating a delicious contrast to the light and tangy vinaigrette dressing. A perfect balance of flavors and textures makes this dish a delightful option for a special meal. Enjoy the crispy warm goat cheese alongside the refreshing salad for a delightful dining experience.
— Constant Cookbook
Ingredients
- 1 log (8 oz.) fresh goat cheese
- 1 Tbs. finely chopped shallot
- 1 tsp. Dijon mustard
- 1 1/2 Tbs. Champagne vinegar
- 1/4 cup walnut oil
- 1 tsp. fresh lemon juice
- 1/2 cup canola oil
- 2 Tbs. chopped fresh chives
- Kosher salt and freshly ground pepper, to taste
- 1 cup fresh bread crumbs, lightly toasted
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 eggs, lightly beaten
- 1 large head frisée, cut into 1- to 2-inch pieces
- 1 Gala apple, halved, cored and cut into 1/8-inch slices
Instructions
- Cut the goat cheese into 8 equal rounds and transfer to a plate. Cover and freeze until firm, about 15 minutes.
- Meanwhile, in a small bowl, whisk together the shallot, mustard, vinegar and lemon juice. Slowly whisk in the walnut oil and 2 Tbs. of the canola oil. Stir in the chives and season with salt and pepper. Set the vinaigrette aside.
- In a shallow bowl, stir together the bread crumbs and parsley. Season with salt and pepper. Place the beaten eggs in a shallow bowl and lightly season with salt and pepper.
- Remove the cheese rounds from the freezer. Dip each round into the eggs, shaking off the excess, then coat with the bread crumb mixture.
- In a sauté pan over medium-high heat, warm the remaining 6 Tbs. canola oil. Add the breaded cheese rounds and fry, turning once, until golden brown on both sides, 1 to 2 minutes per side. Transfer to a clean plate.
- In a large bowl, toss the frisée and apple slices with enough vinaigrette to lightly coat the salad. Divide among 4 plates and place 2 cheese rounds alongside each salad. Serve immediately. Serves 4.
- Williams-Sonoma Kitchen.
Yield
Serves 4.
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