Chile Crusted Warm Goat Cheese Salad With Candied Walnuts

[Guest guest]

Chile Crusted Warm Goat Cheese Salad With Candied Walnuts

 

1 pound goat cheese, divided into 4 round disks

1/4 cascabel chile, toasted in dry pan, ground in a coffee grinder

1/4 cup pistachio nuts, toasted in dry pan, ground in a grinder or

food processor

1/4 cup bread crumbs, Japanese panko, if available

1 tablespoon olive oil

 

Balsamic Vinaigrette;

1/2 cup good olive oil

1/4 cup balsamic vinegar

2 shallots, minced

1 teaspoon finely chopped fresh thyme leaves

1 teaspoon finely chopped fresh rosemary leaves

salt to taste

freshly ground black pepper to taste

 

Hot Candied Walnuts;

1 cup shelled walnuts

1/4 cup sugar

1/4 teaspoon cayenne pepper

1/8 teaspoon salt

 

Crust the cheese with the chile, nuts, and bread crumbs and a little

salt. Heat 1 tablespoon olive oil in a nonstick pan (large enough to

fit all 4 disks comfortably) on medium heat. Place the crusted cheese

in the pan. Heat for 45 seconds, turn with a spatula, and heat for

another 45 seconds.

On each of 4 plates, place a round of crusted goat cheese. Drizzle

with Balsamic Vinaigrette and sprinkle with the Hot Candied Walnuts.

For the Balsamic Vinaigrette: Combine all ingredients and season with

salt and pepper.

For the Hot Candied Walnuts: In a large saute pan on medium heat,

place all ingredients. Keep the pan moving until the sugar melts and

the ingredients are all melted together. (Be very cautious, can burn

easily). Pour mixture onto a greased sheet pan. Leave out to cool.

When cool, chop into small pieces. Set aside until needed.

Yields 4 servings.

[Guest guest]

OMG this sound delicious!

 

, Bear

<tbearbiker wrote:

>

> Chile Crusted Warm Goat Cheese Salad With Candied Walnuts

>

> 1 pound goat cheese, divided into 4 round disks

> 1/4 cascabel chile, toasted in dry pan, ground in a coffee grinder

> 1/4 cup pistachio nuts, toasted in dry pan, ground in a grinder or

> food processor

> 1/4 cup bread crumbs, Japanese panko, if available

> 1 tablespoon olive oil

>

> Balsamic Vinaigrette;

> 1/2 cup good olive oil

> 1/4 cup balsamic vinegar

> 2 shallots, minced

> 1 teaspoon finely chopped fresh thyme leaves

> 1 teaspoon finely chopped fresh rosemary leaves

> salt to taste

> freshly ground black pepper to taste

>

> Hot Candied Walnuts;

> 1 cup shelled walnuts

> 1/4 cup sugar

> 1/4 teaspoon cayenne pepper

> 1/8 teaspoon salt

>

> Crust the cheese with the chile, nuts, and bread crumbs and a little

> salt. Heat 1 tablespoon olive oil in a nonstick pan (large enough to

> fit all 4 disks comfortably) on medium heat. Place the crusted cheese

> in the pan. Heat for 45 seconds, turn with a spatula, and heat for

> another 45 seconds.

> On each of 4 plates, place a round of crusted goat cheese. Drizzle

> with Balsamic Vinaigrette and sprinkle with the Hot Candied Walnuts.

> For the Balsamic Vinaigrette: Combine all ingredients and season with

> salt and pepper.

> For the Hot Candied Walnuts: In a large saute pan on medium heat,

> place all ingredients. Keep the pan moving until the sugar melts and

> the ingredients are all melted together. (Be very cautious, can burn

> easily). Pour mixture onto a greased sheet pan. Leave out to cool.

> When cool, chop into small pieces. Set aside until needed.

> Yields 4 servings.

>