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Pan-fried goat cheese salad with hazelnut vinaigrette

Time 30 minutes
Yields Serves 4
Pan-fried goat cheese salad with hazelnut vinaigrette
(Ricardo DeAratanha / Los Angeles Times)
1

Carefully slice the goat cheese into 12 small rounds about one-third-inch thick.

2

Combine the egg, 1 tablespoon peanut oil and 1 tablespoon cold water in a small bowl and mix with a whisk. Spread the bread crumbs over a plate and season with salt and pepper. Dunk the cheese rounds, one at a time, into the egg mixture, letting the excess drip back into the bowl, then roll in the bread crumbs to fully coat on both sides. Refrigerate for about 15 minutes.

3

Heat the butter and the remaining 3 tablespoons peanut oil in a skillet over medium-high heat. Carefully place the breaded cheese rounds in the pan and fry until light brown, about 2 to 3 minutes on each side. Drain on paper towels.

4

For the vinaigrette: Place 1 tablespoon vinegar in a bowl, season with salt and pepper, and slowly beat in the olive oil and hazelnut oil.

5

To serve, combine the salad greens, vinaigrette and chopped walnuts in a bowl. Place a small mound of salad greens in the center of 4 plates, surround each with 3 cheese rounds, drizzle the outside of the plate with balsamic vinegar, and garnish with the chives.

From “The Bistros, Brasseries and Wine Bars of Paris,” by Daniel Young.