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Warm Nut Encrusted Goat Cheese Salad with Bacon Lardons (Emeril Lagasse) Recipe

Warm Nut Encrusted Goat Cheese Salad with Bacon Lardons (Emeril Lagasse) Recipe

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Warm Nut Encrusted Goat Cheese Salad with Bacon Lardons (Emeril Lagasse)

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Ingredients:

Serving

1/3 cup fine dry bread crumbs
1/3 cup toasted walnuts
1 tsp essence , recipe follows
1 cold 6-oz log fresh goat cheese , cut crosswise into 4 thick slices
1 egg white, beaten
1 1/2 tbsp champagne or white wine vinegar
2 tbsp minced shallots
1/2 tsp minced garlic
1/4 tsp salt
1/4 freshly ground black pepper
11/2 tsp dijon mustard
1/3 cup olive oil
6 oz mesclun or other small salad greens, rinsed and spun dry
6 oz bacon lardons (slab bacon, thickly cut into 2-inch strips), cooked until crisp and fat is rendered
fresh baby parsley sprigs, for garnish
chives, for garnish
toasted buttered french bread croutons, accompaniment
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

In a food processor, pulse the bread crumbs, walnuts, and Essence until the nuts are ground, being careful not to over-grind. Place in a shallow dish.
Dip the cheese slices in the egg white, then into the bread crumb mixture, turning to coat on all sides and pressing to adhere. Place on a plate and refrigerate 30 minutes to 1 hour.
Preheat the oven to 400 degrees F.
In a bowl, combine the vinegar, shallots, garlic, salt, and pepper. Let sit for 10 minutes. Whisk in the mustard and slowly add the oil, whisking to make an emulsion.
Place the greens and bacon in a large bowl and toss with the dressing to coat. Adjust the seasoning, to taste. Divide among 4 salad plates.
On a small, lightly greased baking sheet, bake the goat cheese rounds until golden brown and softened, about 5 minutes. Remove and transfer 1 round to each salad. Garnish with the parsley sprigs and chives, and serve immediately with warm croutons.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	430.69 Kcal (1803 kJ)
Calories from fat	312.89 Kcal
		% Daily Value*
Total Fat	34.77g	53%
Sodium	3805.5mg	159%
Potassium	354.99mg	8%
Total Carbs	20.01g	7%
Sugars	2.09g	8%
Dietary Fiber	5.09g	20%
Protein	13.01g	26%
Vitamin C	4.4mg	7%
Vitamin A	0.5mg	18%
Iron	18.1mg	100%
Calcium	94.3mg	9%

Amount Per 100 g
Calories	246.57 Kcal (1032 kJ)
Calories from fat	179.13 Kcal
		% Daily Value*
Total Fat	19.9g	53%
Sodium	2178.65mg	159%
Potassium	203.23mg	8%
Total Carbs	11.46g	7%
Sugars	1.2g	8%
Dietary Fiber	2.91g	20%
Protein	7.45g	26%
Vitamin C	2.5mg	7%
Vitamin A	0.3mg	18%
Iron	10.3mg	100%
Calcium	54mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.