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.

 

 

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[Guest guest]

Does this salad have any salad greens with the goat chees and candied walnuts?