Warm Goat Cheese Salad
9 ounces semi-soft goat cheese
1 recipe Vinaigrette (recipe follows)
1/2 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh chives
Pinch ground black pepper
1/4 cup all-purpose flour
3/4 cup fine dry breadcrumbs or 1-1/2 cups panko (Japanese-style breadcrumbs)
Vegetable oil for frying
Dried and fresh fruits, nuts and seeds for garnish
In small mixing bowl combine goat cheese, parsley, chives, and black pepper. Divide goat cheese into 12 pieces; form into small patties approximately 1 1/2-inches in diameter and 1/4-inch thick. Place on parchment paper-lined pan; cover loosely and refrigerate at least 30 minutes.
Place flour in shallow dish. In another shallow dish whisk together eggs and two teaspoons water. Place breadcrumbs in third shallow dish.
Coat one patty with flour, making sure to shake off any excess flour. Dip patty in egg mixture, making sure patty is completely coated in egg. Immediately dip in breadcrumbs. Return patty to parchment-lined pan. Repeat with remaining patties. Loosely cover; refrigerate 2 to 3 hours.
Fry patties in 1 inch of hot oil, a few at a time, about 30 to 45 seconds or until golden brown on both sides. Remove with slotted spoon and transfer to wire rack or paper towels to drain.
To assemble salads, toss mixed greens with vinaigrette and arrange plates. Garnish and top each salad with two goat cheese rounds. Makes 6 servings.
Honey Mustard Vinaigrette
1 clove garlic, minced
1 cup olive oil
1 tablespoons mustard
1 tablespoons honey
3 tablespoons white wine vinegar
salt and pepper, to taste
Add garlic, mustard, honey and vinegar to a bowl. Whisk ingredients together. While whisking, slowly add olive oil. Season with salt and pepper.
All-purpose bread recipe
2 3/4 cups lukewarm water
1 1/2 Tablespoons granulated yeast
1 1/2 Tablespoons salt
1 Tablespoon granulated sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour
Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container
Mix in the flour without kneading, using a large wooden spoon.
Cover (not airtight) and allow to rise at room temperature for about 2 hours. You can use the dough at this point, or refrigerate and use over next two weeks. If you refrigerate overnight, you'll develop better flavor in the dough.
If you're using refrigerated dough, shape into a ball and let it rest for 20-30 minutes before baking.
Bake for 20 - 25 minutes at 350 F. Let cool completely before slicing.