Warm Goat Cheese Salad

Dec 23, 2008 by Anna Migeon

This salad is a French standard that the average cook knows how to make, his or her own way. Super simple, yet scrumptious, attractive, and elegant.

– Goat cheese (about six-eight oz. ) (The cheapest place to get it in San Antonio is Costco. Whole Foods has a good price, too)

– Mixed baby greens or any kind of lettuce

– 1 C of bread crumbs (I use the heels or leftover toast of Genesis 1:29 bread, by the makers of Ezekiel bread, in the frozen foods section, toasted and left to dry out and get stale, or Ryvita-type crackers, ground up in a blender or food processor.  Optional additions to the bread crumbs: a couple of tablespoons of coarsely ground pecans or walnuts and/or fresh herbs (parsley, thyme, rosemary)

– One egg, blended in a bowl

– French vinaigrette

– Croutons (also made from heels or leftover toast, cut into squares and fried up gently in a mix of butter and oil) until crispy-chewy-crunchy

– Butter and/ or  olive oil, about 4T (or less) for the croutons and another 4T (or less for the goat cheese medallions)

Make the croutons first as they can cook during the next step. Watch that they don’t burn.  They can cook for quite awhile, just getting crunchier the longer they cook.

Divide the cheese into eight thick slices and press them carefully into medallion shapes if they try to crumble. Dip each one in egg, then roll it carefully in the bread crumbs and put it on a plate. It is a messy process.  Let them sit in the fridge for a few minutes, to cool and harden.  Meanwhile, put the salad in the plates and have the table set and ready.

Move the croutons from the skillet to a small serving bowl, and using the same skillet, heat the rest of the oil or butter on medium.  Place the cheese medallions in the oil, and let them cook a few minutes on each side, taking care they don’t get too cooked. Turn them very carefully as they get soft and delicate.  When they are a bit browned on each side, turn out two on top of each salad. Serve while still warm. I let everyone add their own croutons and vinaigrette to taste.

Serves four.

© Sacred Appetite /Anna Migeon / 23 December 2008 / All rights reserved