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Wilted Bitter Greens with Crispy Walnut Goat Cheese (Anne Burrell) Recipe

Wilted Bitter Greens with Crispy Walnut Goat Cheese (Anne Burrell) Recipe

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Wilted Bitter Greens with Crispy Walnut Goat Cheese (Anne Burrell)

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Ingredients:

Serving

3/4 cup walnuts
4 slices pullman loaf bread , or other tight crumb white bread, crusts removed
1/2 bunch fresh chives, finely chopped
1/2 bunch fresh flat-leaf parsley, finely chopped
1 (11-oz) log goat cheese , cut into 6 equal pieces
kosher salt
2 eggs, beaten with 1 tbsp water
extra-virgin olive oil
1 shallot, minced
1 tbsp dijon mustard
2 to 3 tbsp sherry vinegar
1 head radicchio, cut into bite-size pieces
2 cups baby arugula, washed
2 heads belgian endive , cut into 1/2-inch lengths crosswise

Directions:

For the goat cheese: In a food processor, pulse the walnuts until they are coarsely chopped. Tear the bread into pieces and pulse in the food processor with the chopped walnuts until they become coarse breadcrumbs. Transfer the breadcrumb mixture to a wide, flat dish. Stir in the chopped chives and parsley. Flatten each piece of goat cheese into a disk and season with salt. Dip each disk in the beaten egg mixture and then coat with the breadcrumbs, packing the crumbs onto each disk. When all the goat cheese has been coated, chill them in the fridge for at least 1 hour.
Preheat the oven to 200 degrees F.
To help facilitate the frying process, pop the disks in the freezer for 15 minutes before frying.
Coat a large, nonstick saute pan generously with olive oil and bring to a medium-high heat. Carefully fry the goat cheese disks in the hot oil on both sides until they are golden brown and crispy, about 2 minutes per side.
When all of the disks have been fried, keep them warm in the oven.
Remove the oil and any burned bits from the pan and give a splash of new oil. Reduce the heat to low, add the shallots to the pan, and let them cook as the pan cools slightly. Add the Dijon and sherry vinegar to the pan and whisk to combine. Add the radicchio, arugula, and endive and season with salt. Toss to fully incorporate with the vinaigrette and to allow the salad to slightly wilt. Taste to make sure it is delicious.
Divide the wilted salad between serving plates and top each salad with a goat cheese disk.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	491.09 Kcal (2056 kJ)
Calories from fat	133.39 Kcal
		% Daily Value*
Total Fat	14.82g	23%
Cholesterol	9.42mg	3%
Sodium	620.4mg	26%
Potassium	178.99mg	4%
Total Carbs	73.09g	24%
Sugars	8.46g	34%
Dietary Fiber	37.8g	151%
Protein	17.38g	35%
Vitamin C	95.3mg	159%
Iron	12.4mg	69%
Calcium	491.6mg	49%

Amount Per 100 g
Calories	40.94 Kcal (171 kJ)
Calories from fat	11.12 Kcal
		% Daily Value*
Total Fat	1.24g	23%
Cholesterol	0.79mg	3%
Sodium	51.72mg	26%
Potassium	14.92mg	4%
Total Carbs	6.09g	24%
Sugars	0.71g	34%
Dietary Fiber	3.15g	151%
Protein	1.45g	35%
Vitamin C	7.9mg	159%
Iron	1mg	69%
Calcium	41mg	49%

* 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.

Tastes

salty
savory
bitter
sweet

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