IE 11 is not supported. For an optimal experience visit our site on another browser.

Pistachio-crusted goat cheese salad

Servings:
6 restaurant servings
RATE THIS RECIPE
(0)

Ingredients

  • 1/2 cup fresh lemon juice and zest of one lemon
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon honey
  • 1 teaspoon shallot, finely chopped
  • 1/2 cup canola oil
  • 1/4 cup olive oil
  • 1 pound mixed greens, or your favorite salad mix
  • 10 pound small red beets
  • 1 pound (6-ounce) log fresh goat cheese
  • 1/2 cup finely crushed pistachio nuts, not toasted
  • 1/4 cup all purpose flour
  • 1 cup egg beaten with 2 tbsp water

Preparation

Baking Directions:

Heat the oven to 400 degrees.

Place the beets on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly.

Bake beets for 40 minutes.

Remove from oven and let beets steam for 10 minutes.

Open the pouch and let the beets cool slightly.

This can be done a day in advance.

Whisk together lemon juice, lemon zest, mustard, honey and shallot in a small bowl.

Slowly whisk in the oils and season with salt and pepper.

Set the vinaigrette aside.

After the beets have cooled enough to handle, remove and discard the skins and cut into bite-size pieces.

Mix the beets with half of vinaigrette, then mix the salad greens with the rest of the vinaigrette.

Transfer greens to plates and top with beets.

Cut goat cheese log into six portions and form the goat cheese into disks.

Using the breading procedure, dust goat cheese disks in flour.

Next, dip in the beaten egg mixture, and then roll in pistachios.

Follow this process with all six goat cheese disks.

When you are ready to serve, heat 2 inches of canola oil in a small saucepan.

Heat the oil to 350 degrees and deep-fry the goat cheese discs until golden brown.

  Serve on top of the salad mixture.

To garnish, add a few chopped pistachios and drizzle with more honey.