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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less. Ingredients:
1 tablespoon fresh lemon juice, or to taste |
1 small shallot, minced |
1 garlic clove, minced |
1 teaspoon dijon-style mustard, or to taste |
1 tablespoon minced fresh parsley leaves |
1/4 cup walnut oil (available at specialty foods shops) or olive oil |
a 1/2- pound log of soft mild goat cheese such as montrachet, cut crosswise into 6 pieces |
an egg wash made by beating 1 large egg with 1 tablespoon water |
1 cup fine dry bread crumbs |
2 small heads of boston lettuce, washed well, spun dry, and shredded fine |
1 small head of radicchio, washed well, spun dry, and shredded fine |
Directions:
1. Make the vinaigrette: In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
2. Preheat the oven to 400°F. Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet. Bake the goat cheese pieces in the middle of the oven for 6 minutes. While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste.
3. Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately.
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