Tuesday, September 6, 2011

Wilted Greens with Crispy Walnut Goat Cheese

The countdown begins until my hubby returns! I am so thankful for his work, but I am really sad I won't be seeing him for a month. I really cannot imagine military wives who go more than a year without their husbands.  That breaks my heart for them. The first days are always the worst, at least I have my 3Bs to keep me company! Thank you Lord for good girlfriends!!

I have been wanting to try this recipe for almost a year and never made myself do it. It is from Anne Burrell, she has a tv show on The Food Network called Secrets of a Restaurant Chef and I LOVE it! She makes everything look so simple and all her food looks amazing. I keep hoping she will come out with a cookbook! I will be making these again. I made a lot more salad and fried goat cheese than we ate for dinner and Jeffrey ate on them for days, he loved it!

Wilted Salad with Crispy Walnut Goat Cheese
Wilted Greens and Dressing:
1 shallot
1 Tbsp Dijon mustard
2 1/2 Tbsp sherry vinegar (I used Champagne vinegar)
1/2 head radicchio
2 cups arugula
1 head Belgian endive

Goat Cheese:
1/2 cup olive oil
3/4 cup walnuts
1/2 cup bread crumbs
2 Tbsp fresh parsley
2 Tbsp fresh chives
1/2 log goat cheese
1 egg

Chop chives and parsley.
In a food processor, blend walnuts until fine.
Add bread crumbs and a sprinkle of salt and blend together.
In a shallow dish, mix together herbs with walnut crumbs.
Slice cold goat cheese into discs. I sprayed my knife with non-stick spray to keep the cheese from sticking to the knife.
Beat egg. Dip goat cheese in egg and then roll in bread crumbs.
 Press crumbs into the cheese discs.
Place all goat cheese discs on a plate and refrigerate for at least 30 minutes. You can speed this up by putting in the freezer for 10 minutes.
Chop shallot fine.
Chop radicchio and endive into bite sized piece.
Mix greens together in a bowl.
Heat oil in pan and fry goat cheese for 2 minutes on each side, or until golden.

Remove and drain on a paper towel. Sprinkle with salt.
Heat 2 Tbsp of olive oil in a pan. Cook shallot for about 2 minutes or until tender.
Add vinegar and dijion to pan.
Whisk and add 1 more Tbsp of olive oil to pan.
Add greens to pan and turn off heat. Stir to coat greens in dressing. 
Serve greens with 2-3 pieces of fried goat cheese on top.
Sorry for the ugly picture...I was running late this day and didn't make the dinner before the sun went down.

1 comment:

Kathy W. said...

Just found your blog, I love it! Already tried a couple recipes and loved them, this will be a great resource for me to feed the fam with. Oh and I love Jesus also! So thanks for sharing :)