Sunday, November 11, 2012

Frisee with Chevre

The original recipe calls for dipping rounds of goat cheese in egg and then panko bread crumbs in frying. I know that would've been amazing, but we were in a rush so it was crumbled on the salad instead. The Dijon dressing worked great even without warm goat cheese and is worthy of a repeat.

One year ago: Sichuanese Roast Duck
Two years ago: Orzo with Everything
Three years ago: Tortellini and Walnut Mascarpone Sauce

Frisee with Chevre (adapted from The Cheesemonger's Kitchen)

225g goat cheese
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 shallot, minced
6 tbsp walnut oil
1 head frisee lettuce, cleaned and separated

1. Place vinegar, mustard, and shallot in a salad bowl and whisk until combined.
2. Add walnut oil until emulsified. Season with salt and pepper.
3. Place frisee in bowl and toss to coat. Crumble goat cheese on top and serve.

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