Chicory And Goat Cheese Salad Recipe

How to make it

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• Position rack in the middle of an oven and preheat to 325 degrees F. Spread the walnut pieces on a baking sheet.
• Place in the oven and bake until they begin to change color, 6 to 8 minutes. Watch carefully so they do not burn. Remove from the oven and set aside to cool.
• In a small bowl, combine the walnut vinegar, salt and pepper to taste and stir until the salt dissolves. Gradually, add 4 tbsp of the olive oil, whisking until well blended. Taste and adjust seasoning and set aside.
• Separate the leaves from the head of chicory, discarding any old or damaged leaves. Rinse and dry thoroughly. Tear the leaves into bite-sized pieces and put into a large bowl. Set aside.
• Preheat a broiler. Remove the crust from the bread slice and discard. Tear the bread into small pieces and place in a food processor fitted with a metal blade or a blender. Process to form fine, soft crumbs. Transfer to a saucer. In a separate saucer. place the remaining 2 tbsp of olive oil. Carefully holding 1 slice of cheese at a time, place in the olive oil, turning to coat on all sides. Then place in the bread crumbs and turn to coat thoroughly with the crumbs. Place on a baking sheet and set aside.
• Whisk the reserved dressing again until blended and spoon over the lettuce. Toss and turn the leaves until well coated. Divide among 4 plates.
• Slip the cheese slices into the broiler about 4 inches from the heat source and broil until the tops are golden and the cheese has softened, 1 to 2 minutes. Using a spatula, carefully transfer each slice to the center of a lettuce-lined plate. Sprinkle with the walnut pieces and serve.