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Salad with Warm Goat Cheese Recipe

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This recipe for Salad with Warm Goat Cheese, by , is from The Thompson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Krista Thompson
Added: Sunday, November 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 11 oz log of plain or herbed Montrachet
2 egg whites beaten with 1 T. water
Fresh white bread crumbs
Dressing:
2 T. cider vinegar
2 T. champagne vinegar
Pinch sugar
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 extra-large egg yolk
1 c. good olive oil
Mixed salad greens for 6
Olive oil and butter for frying

Directions:
Directions:
Slice the Montrachet into twelve 1/2 inch slices using dental floss. Dip each slice into egg whites, then bread crumbs, coating thoroughly. Place slices on rack and chill for at least 15 minutes. For dressing, place vinegars, sugar, salt, pepper, and egg yolk in food processor with blade, and blend for 1 minute. With motor running, slowly pour olive oil through feed tube until vinaigrette is thickened. Season to taste. Toss the salad greens with enough dressing to moisten, then divide among 6 plates. Melt 1 T. oil and 1 T. butter in saute pan over medium-high heat. Cook the goat cheese rounds quickly on both sides until browned on the outside. Top each salad with 2 warm rounds and serve.

Number Of Servings:
Number Of Servings:
6

 

 

 

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