Bertolli

Philadelphia Soups Recipe List

Happy Rooster

118 South 16th Street, Philadelphia, PA 19102
215-963-9311

NUT CRUSTED GOAT CHEESE SALAD with apple-shallot vinaigrette and roasted beet

1 Serving

Ingredients: Nut Crusted Goat Cheese

3 oz goat cheese
1 egg
1/4 C flour
1/3 C milk
1/3 C toasted walnut
1/4 C Panco bread crumbs

Ingredients: Apple-Shallot Vinaigrette

6 oz extra-virgin olive oil
1 diced green apple
2 T minced shallot
2 oz sherry vinegar

Method: Nut Crusted Goat Cheese

  • Mix egg and milk in one bowl.
  • Prepare one plate with flour and another with bread crumbs and toasted walnuts.
  • Lay goat cheese disk in egg mixture; dredge with flour.
  • Roll in nut mixture.
  • Sauté in a pan with oil.

    Method: Apple-Shallot Vinaigrette

  • Heat apple and shallot in a hot pan with oil until golden brown. Careful to not burn shallot. Let cool.
  • Mix with extra-virgin olive oil, sherry vinegar, salt and pepper to taste.

    Ingredients: Beet Vinaigrette

    diced roasted beet
    honey
    balsamic vinegar
    mayonnaise
    salt and pepper

    Method: Beet Vinaigrette

  • Put all ingredients in blender and puree.
  • Pass through fine China cap. Season to taste.

    To Finish

  • Toss mixed greens with apple-shallot vinaigrette.
  • Season beet with salt and pepper
  • Place apple and beet on plate and top with mixed greens, and then top with goat cheese.
  • Drizzle a little beet vinaigrette over the top.

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