Beshs Fried Goat Cheese and Frisee Salad
From deliathecrone 17 years agoIngredients
- One 11- to 12-ounce log of goat cheese, chilled shopping list
- 1 teaspoon minced garlic shopping list
- 3/4 teaspoon minced rosemary shopping list
- salt and freshly ground pepper shopping list
- 1/4 cup all-purpose flour shopping list
- 1 large egg, beaten shopping list
- ½ cup fine dry bread crumbs shopping list
- 2 tablespoons red wine vinegar shopping list
- ½ teaspoon honey shopping list
- 1 tablespoon plus 1 teaspoon walnut oil shopping list
- 2 ½ tablespoons sugar shopping list
- 2 small plums, pitted and coarsely chopped shopping list
- 1/4 cup plus 1 tablespoon extra-virgin olive oil shopping list
- 1 tablespoon water shopping list
- 1 small head frisee, large leaves torn into bite-size pieces shopping list
- 2 tablespoons minced oil-cured black olives shopping list
- 6 thin slices country ham or prosciutto (about 4 ounces) shopping list
- 1 tablespoon minced chives shopping list
How to make it
- Cut the goat cheese into 6 equal rounds and gently shape each piece into a 2 1/2-inch medallion.
- In a small bowl, combine ½ teaspoon of the garlic with ½ teaspoon of the rosemary and season with salt and pepper.
- Sprinkle both sides of the goat cheese with the garlic mixture.
- Put the flour, egg and bread crumbs into 3 separate shallow bowls.
- Dredge the goat-cheese medallions in the flour, then dip in the egg and coat with the bread crumbs.
- Transfer the breaded medallions onto a platter lined with wax paper and refrigerate until chilled.
- Meanwhile, in a small bowl, whisk 2 teaspoons of the vinegar with the honey until dissolved.
- Whisk in the walnut oil and season with salt and pepper.
- In a small saucepan, combine the remaining 1 tablespoon plus 1 teaspoon red wine vinegar with the remaining ½ teaspoon garlic and 1/4 teaspoon rosemary.
- Add the sugar and stir over moderately high heat until it dissolves.
- Add the plums and cook, stirring occasionally, until softened, 5 to 8 minutes.
- Transfer the plum mixture to a blender along with 1 tablespoon of the olive oil and the water and blend until smooth.
- Return the plum sauce to the saucepan and keep warm.
- In a medium nonstick skillet, heat the remaining 1/4 cup of olive oil until shimmering.
- Add the goat-cheese medallions and cook over moderately high heat until golden and crisp, about 2 minutes per side.
- In a large bowl, toss the frisee with the walnut vinaigrette and olives and season with salt and pepper.
- Spoon the plum sauce onto 6 plates.
- Set 1 goat-cheese medallion in the center of each plate and arrange a slice of the country ham alongside with a little of the frisee.
- Sprinkle with the chives and serve immediately.
- MAKE AHEAD
- The goat-cheese medallions can be prepared through Step 2 and refrigerated, covered, for up to 2 days.
- The goat cheese and olives suggest Sauvignon Blanc; the plum sauce says fruity West Coast bottlings, rather than austere French ones. Try the 1998 Geyser Peak from California or the 1997 Chateau Ste. Michelle from Washington State.
People Who Like This Dish 5
- chuckieb Ottawa, CA
- mandymoore Wiggins, Ms
- whuebl Annapolis, MD
- jencathen TX
- deliathecrone Johnston, SC
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments