Liz Schmitt: http://Lizthechef.com
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Ingredients
- 8 1/2 inch thick slices of plain goat cheese
- 1 egg white beaten with 1 teaspoon water
- 3/4 cup panko breadcrumbs
- 1 tablespoons sherry vinegar
- 1/2 teaspoon Dijon mustard
- 3 tablespoons olive oil, divided use
- 1 teaspoon organic honey
- kosher salt & pepper
- 4 cups organic baby greens
- 8 organic fresh figs
- 1 tablespoon unsalted butter
Ingredients
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Instructions
- Coat each slice of cheese with some of the egg white mixture. Dip slices in the panko and roll until coated. Set slices on a rack and chill in the fridge while you prepare the rest of the salad.
- Heat a small skillet and add the walnuts. Cook until lightly toasted, stirring a few times. Once you smell the nuts toasting, remove the pan from the heat and set aside.
- Prepare the vinaigrette in the bottom of a large salad bowl. First, warm the honey in a microwave for several seconds. To the salad bowl, add the vinegar and whisk in the mustard, honey and optional salt and pepper. Add 2 tablespoons of the oil and whisk again.
- Add the greens to the vinaigrette and toss. Stem and halve the figs. Add the figs and toasted walnuts to the salad and gently toss.
- Using a medium-sized skillet, heat the butter and remaining tablespoon of oil over medium-high heat. Add the goat cheese slices and cook until lightly browned on both sides.
- Serve individual portions of the salad. Top each plate with 2-4 slices of the toasted goat cheese. Serve
Recipe Notes
http://lizthechef.com/2011/09/30/an-autumn-salad-of-figs-and-goat-cheese/
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