Food & Drink

October 25, 2013

South Florida Food and Wine Weekend Kitchen: Nut Crusted Goat Cheese Salad Recipe

It’s salad week around these parts and this is one of my all time favorites; salad with nut crusted goat cheese. It’s easy with minimal preparation and oh so jazzy. I used chopped hazelnuts but you can use whatever your favorite is or what is easiest on your wallet; same goes for the lettuce, convenience is lettuce in a bag, purists go for farmers markets fresh from the garden, you decide, it’s your salad. Also, I’m a salad dressing minimalist, olive oil and balsamic vinegar, so if your tastes are a bit more flashy then I recommend a raspberry dressing, but nothing too heavy like bleu cheese or ranch as it will take away and contrast with the goat cheese. Our wine pairing was an Albariño.
  • 1 pound of *cold* (I placed my in the freezer for easier slicing) goat cheese (log) sliced 1-inch thickness
  • 1 egg white
  • 2 cups hazelnuts (or whatever your preference, walnuts, pistachio, macadamia, peanuts, chopped)
  • olive oil
  • balsamic vinegar
  • salt and pepper to taste
  • Mixed greens (2 bags) or 4 different bunches of lettuce (butter, red leaf, green leaf, romaine, endive, baby spinach, arugula; you decide) torn and mixed together
  • Serves 4

Nut Crusted Goat Cheese Salad

    • Slice the very cold goat cheese and dip into the egg white
    • Press the cheese into the chopped nuts on both sides and edges. Place in refrigerator or freezer to firm up from handling
    • Heat the olive oil in a saute pan over medium-high heat. Place the nut crusted goat cheese rounds in the pan and cook for 1-2 minutes per side, toast the nuts to a golden brown
    • Remove cheese rounds from the skillet and place on a paper towel to absorb excess oil.
    • Place on a mixed green salad
    • Drizzle olive oil over the salad, salt and pepper to taste; or your favorite salad dressing

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