Green Salad with Warm Goat Cheese
Recipe Date:
April 1, 2024
Serving Size:
6
Cook Time:
00:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 cup fine plain bread crumbs
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 egg
- 8 ozs goat cheese, chilled
- olive oil, for frying
- 2 tbsps red wine vinegar
- 2 tsps dijon mustard
- 1 small shallot, minced
- salt & black pepper
- 1/3 cup extra-virgin olive oil
- 12 ozs salad greens
Directions
Tasting Notes: If you use an earthy green like arugula or spinach, it plays really well with the savory elements of the Pinot. The goat cheese adds a delicious creaminess which mimics the lushness of the Pinot.
Serena's Tips: Add thyme to the breadcrumbs and definitely put fresh parsley in the salad. We like using arugula or fresh spinach as the greens.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1024570-salade-de-chevre-chaud-green-salad-with-warm-goat-cheese
Recipe courtesy of Ligaya Mishan for the New York Times. Photo courtesy of Chris Simpson for the New York Times.
