This is a hard salad to pass up at a restaurant and seems difficult at first to make, as goat cheese is soft and delicate, but with a few simple steps the difficult gets easy.
Ingredients:
Panko Bread Crumbs
Goat Cheese
Olive Oil
The first, and perhaps most important, step is to take the goat cheese log and place it in the freezer approximately 30 minutes prior to cooking. This will do two things: first it will help in cutting the cheese* into patties, and second since it will be very cold when the cheese is seared it will prevent the cheese from cooking/running prior to the crust cooking.
Cut the cheese* into 1/4"-1/2" patties. Brush the patties in olive oil and coat them with the panko bread crumbs. Salt and pepper if desired.
Heat a non-stick skillet on high with 1 Tbsp of butter and 1 Tbsp of olive oil (ok to eyeball). Make sure the pan is very hot and carefully add the goat cheese patties. Sear until browned on both sides, approx. 5 minutes.
Place the seared patties on top of some spinach or mixed greens, finish with Brunk Balsamic Vinaigrette.
*Ha, I got to say "cut the cheese" twice!
No comments:
Post a Comment