| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 5 min |
| Yield: | 6 servings |
Ingredients
- 1 (11-ounce) log plain or herbed Montrachet
- 2 extra-large egg whites, beaten with 1 tablespoon water
- Fresh white bread crumbs
- 2 tablespoons good cider vinegar
- 2 tablespoons good Champagne vinegar
- Pinch sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 extra-large egg yolk
- 1 cup good olive oil
- Enough mixed salad greens for 6 servings
- Olive oil and unsalted butter, for frying
Instructions
- Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
- Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
- Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
Reviews
Apologies, I replied to the wrong recipe
Unbelievable combo!
Love this recipe!!! Can always count on Ina’s recipes to be the best
I took a look at this recipe for its instruction on cooking the cheese. I have a bazillion vinaigrette recipes and planned to use one of the five or six on which I mostly rely. At the last minute I changed my mind and made this dressing instead. I am so happy I did. This vinaigrette is distinctive and delicious. Perhaps it’s the combination of vinegars. I will certainly make it again. The salad preparation, by the way, is easy and the combination of the warm cheese and this vinaigrette is terrific.
How can you omit the raw egg? Maybe mayo?
This dressing is absolute PERFECTION!!! I keep making it to have in the fridge over and over. Anyone that I share it with goes crazy, it’s so delicious!!! I have even taken to putting some goat cheese on a cracker or toasted baguette, a shmear of goat cheese and drizzle the dressing over the top. YUM!!!!
We loved this salad! I did add a squirt of dijon and 1 crushed garlic clove to the dressing. It made alot! I made the fresh bread crumbs (dried fresh bread and ground in food processor). I wondered if it was worth the trouble and I do think it was. The goat cheese medallions were perfect!
Champagne vinegar was stupid expensive. But I found Proseco vinegar for $6. Terrific!
does anyone know if the goat cheese can be fried ahead of time and warmed in the micro?
Just finished eating and WOW I absolutely love this recipe.