Beshs Fried Goat Cheese And Frisee Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A very sophisticated, Mediterranean-styled salad by Chef John Besh. He combines goat cheese with a gorgeous salad of plums, frisee, olives, prosciutto and a walnut dressing. Ingredients:
one 11- to 12-ounce log of goat cheese, chilled |
1 teaspoon minced garlic |
3/4 teaspoon minced rosemary |
salt and freshly ground pepper |
1/4 cup all-purpose flour |
1 large egg, beaten |
1/2 cup fine dry bread crumbs |
2 tablespoons red wine vinegar |
1/2 teaspoon honey |
1 tablespoon plus 1 teaspoon walnut oil |
2 1/2 tablespoons sugar |
2 small plums, pitted and coarsely chopped |
1/4 cup plus 1 tablespoon extra-virgin olive oil |
1 tablespoon water |
1 small head frisee, large leaves torn into bite-size pieces |
2 tablespoons minced oil-cured black olives |
6 thin slices country ham or prosciutto (about 4 ounces) |
1 tablespoon minced chives |
Directions:
1. Cut the goat cheese into 6 equal rounds and gently shape each piece into a 2 1/2-inch medallion.
2. In a small bowl, combine 1/2 teaspoon of the garlic with 1/2 teaspoon of the rosemary and season with salt and pepper.
3. Sprinkle both sides of the goat cheese with the garlic mixture.
4. Put the flour, egg and bread crumbs into 3 separate shallow bowls.
5. Dredge the goat-cheese medallions in the flour, then dip in the egg and coat with the bread crumbs.
6. Transfer the breaded medallions onto a platter lined with wax paper and refrigerate until chilled.
7. Meanwhile, in a small bowl, whisk 2 teaspoons of the vinegar with the honey until dissolved.
8. Whisk in the walnut oil and season with salt and pepper.
9. In a small saucepan, combine the remaining 1 tablespoon plus 1 teaspoon red wine vinegar with the remaining 1/2 teaspoon garlic and 1/4 teaspoon rosemary.
10. Add the sugar and stir over moderately high heat until it dissolves.
11. Add the plums and cook, stirring occasionally, until softened, 5 to 8 minutes.
12. Transfer the plum mixture to a blender along with 1 tablespoon of the olive oil and the water and blend until smooth.
13. Return the plum sauce to the saucepan and keep warm.
14. In a medium nonstick skillet, heat the remaining 1/4 cup of olive oil until shimmering.
15. Add the goat-cheese medallions and cook over moderately high heat until golden and crisp, about 2 minutes per side.
16. In a large bowl, toss the frisee with the walnut vinaigrette and olives and season with salt and pepper.
17. Spoon the plum sauce onto 6 plates.
18. Set 1 goat-cheese medallion in the center of each plate and arrange a slice of the country ham alongside with a little of the frisee.
19. Sprinkle with the chives and serve immediately.
20. MAKE AHEAD
21. The goat-cheese medallions can be prepared through Step 2 and refrigerated, covered, for up to 2 days.
22. The goat cheese and olives suggest Sauvignon Blanc; the plum sauce says fruity West Coast bottlings, rather than austere French ones. Try the 1998 Geyser Peak from California or the 1997 Chateau Ste. Michelle from Washington State.
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