Recipe

Beshs Fried Goat Cheese And Frisee Salad Recipe

Add Step-by-Step Photos	Deliathecrone / All my dishes 3 months, 2 weeks ago A very sophisticated, Mediterranean-styled salad by Chef John Besh. He combines goat cheese with a gorgeous salad of plums, frisee, olives, prosciutto and a walnut dressing. Prep:25m Cook:15m Servings:6	Deliathecro
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Ingredients

One 11- to 12-ounce log of goat cheese, chilled

1 teaspoon minced garlic

3/4 teaspoon minced rosemary

Salt and freshly ground pepper

1/4 cup all-purpose flour

1 large egg, beaten

½ cup fine dry bread crumbs

2 tablespoons red wine vinegar

½ teaspoon honey

1 tablespoon plus 1 teaspoon walnut oil

2 ½ tablespoons sugar

2 small plums, pitted and coarsely chopped

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 tablespoon water

1 small head frisee, large leaves torn into bite-size pieces

2 tablespoons minced oil-cured black olives

6 thin slices country ham or prosciutto (about 4 ounces)

1 tablespoon minced chives

Directions

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.

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