January 22, 2012

Warm Goat Cheese Salad

Post by Chef Corbin

Yield – 1 Serving

Ingredients

5 pc panko breaded goat cheese balls, 20 gr each
lolla rossa lettuce
oak leaf lettuce
romaine lettuce
2 slices of red beet root rounds (2 ½ inches wide X ¼ inch thick)
2 slices of yellow beet root rounds (2 ½ inches wide X ¼ inch thick)
“club salad” dressing
curly beets as garnish

Salad Dressing

2 egg yolks
1 tbsp dried mustard
1 tbsp sugar
2 tbsp fresh mint – chopped
2 tbsp fresh basil – chopped
1/2 cup red wine vinegar
1/3 cup lemon juice
3 cups olive oil

-whip yolks until frothy. add dry ingredients plus vinegar, whip until combined.
-while whipping on high speed slowly add oil in a steady stream into egg mix.
-continue until all the oil is incorporated

Method

Line large plate with beet rounds. Top with dressed salad greens. Arrange 5 of the fried goat cheese balls around the salad. Garnish with fresh golden beet curls.