Mixed Greens with Lemon Vinaigrette & Warm Goat Cheese
Mixed Salad Greens or Arugula
1 teaspoon butter
1/2 cup coarsely chopped walnuts or pecans
2 tablespoons brown sugar
Drizzle of water
1 red ripe pear
1 Goat Cheese log
Panko Break Crumbs
1 tablespoon butter
Put the goat cheese log in the freezer for about 20 minutes or so. Wash the greens. In a small frying pan, add the butter, brown sugar and stir until liquid, if the mixture looks too thick, add a drizzle of water (less fattening than more butter!). Add the nuts and cook just to coat the nuts with the brown sugar and to release and enrich the oil of the nuts. Cook just until bubbly, stirring often. Let cool on a paper plate.
Whisk the egg white until the albumen is loose. Pour about ½ cup of Panko bread crumbs into a shallow bowl. After 20 minutes, slice the goat cheese carefully with either a fine thin knife or thin unflavored dental floss. Dip each piece (1 piece per serving) into the egg white and then coat with the bread crumbs. Place in refrigerator until ready to cook.
Just when it’s time to serve the salad, slice the pear in long thin slices. Toss the salad greens with the vinaigrette. Sprinkle some of the walnuts on top of the salad, and overlap groups of pear slices on the salad leaving a section in the middle for the goat cheese.
In a frying pan, over medium heat, add a tablespoon of butter (or more if more than 2 goat cheese slices are used). When the butter is melted, before it browns, place the chilled goat cheese medallions into the frying pan and fry just until the bottom is golden brown. Don’t check it until a minute has passed. When golden brown, carefully turn the medallions over and brown the other side until golden. Gently remove the medallions with tongs and place in the middle of the salad.
1/4 cup fresh squeezed lemon juice
1/2 cup olive oil or light olive oil
1/4 teaspoon Dijon mustard
Agave nectar to taste
Salt & pepper to taste
Pour all ingredients into a small bowl, and either whisk vigorously with a whisk or in mini food processor until emulsified. Add more Agave Nectar if too tart and salt & pepper if too bland, whisk/blend again.