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Frisée and Apple Salad with Herb-Crusted Goat Cheese Medallions

This classic vinaigrette pairs beautifully with the bitterness of the frisée, the sweetness of the apples and the tanginess of the goat cheese. If you can’t find frisée, mesclun mix is a great alternative.

Ingredients:

  • 1 log (8 oz.) fresh goat cheese
  • 1 Tbs. finely chopped shallot
  • 1 tsp. Dijon mustard
  • 1 1/2 Tbs. Champagne vinegar
  • 1/4 cup walnut oil
  • 1 tsp. fresh lemon juice
  • 1/2 cup canola oil
  • 2 Tbs. chopped fresh chives
  • Kosher salt and freshly ground pepper, to taste
  • 1 cup fresh bread crumbs, lightly toasted
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 eggs, lightly beaten
  • 1 large head frisée, cut into 1- to 2-inch pieces
  • 1 Gala apple, halved, cored and cut into 1/8-inch slices

Directions:

Cut the goat cheese into 8 equal rounds and transfer to a plate. Cover and freeze until firm, about 15 minutes.

Meanwhile, in a small bowl, whisk together the shallot, mustard, vinegar and lemon juice. Slowly whisk in the walnut oil and 2 Tbs. of the canola oil. Stir in the chives and season with salt and pepper. Set the vinaigrette aside.

In a shallow bowl, stir together the bread crumbs and parsley. Season with salt and pepper. Place the beaten eggs in a shallow bowl and lightly season with salt and pepper.

Remove the cheese rounds from the freezer. Dip each round into the eggs, shaking off the excess, then coat with the bread crumb mixture.

In a sauté pan over medium-high heat, warm the remaining 6 Tbs. canola oil. Add the breaded cheese rounds and fry, turning once, until golden brown on both sides, 1 to 2 minutes per side. Transfer to a clean plate.

In a large bowl, toss the frisée and apple slices with enough vinaigrette to lightly coat the salad. Divide among 4 plates and place 2 cheese rounds alongside each salad. Serve immediately. Serves 4.

Williams-Sonoma Kitchen.