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| Warm Goat Cheese Salad |
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| Ingredients For Champagne Vinaigrette |
| 1/2 T Dijon Mustard
1/4 T Lemon Juice
1 t Garlic Powder
1 t Onion Powder
1 t Sea Salt
1/2 t White Pepper
1 t Sugar
1/4 C Champagne Vinegar
1/2 C Extra Virgin Olive Oil
1/2 C Virgin Olive Oil
1/2 t Ground Black Pepper
9 oz Goat Cheese
2 C Finely-ground Japanese Bread Crumbs
2 C Rice Flour
3 ea Eggs (beaten)
3 C Vegetable Oil for Frying
20 ea Red Seedless Grapes
1/2 lb Arugula
1 bunch Watercress |
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| Method |
| In a mixing bowl, combine all ingredients for the champagne vinaigrette and whisk thoroughly.
Set aside and reserve for presentation.
Shape goat cheese into 3/4 ounce balls and roll in the rice flour until well-coated.
Beat eggs in a small bowl until just combined.
Place goat cheese balls into the egg mixture and lightly coat.
Remove cheese balls from egg wash and roll in the bread crumbs until coated evenly.
Heat vegetable oil in a small saucepot.
Gently place goat cheese balls in the oil and lightly fry until golden brown.
Rinse arugula and watercress, pat dry and remove any large stems.
In a mixing bowl toss arugula and watercress with the vinaigrette.
Place the arugula mixture evenly on the center of four plates.
Place 3 goat cheese balls around the arugula mixture.
Slice grapes in half and scatter on top of salad. |
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