Tuesday, February 7, 2012

Crispy Goat Cheese Salad with Champagne Vinaigrette

Posted by Tina / 16 comments » / *Recipes, Dressings, Main Courses, Salads

Hey guys! Sorry i missed ya’ll yesterday! I was recouping from our Super Bowl Shin-dig on Sunday night!

We ate (and ate) lots of food. We watched the game, and had lots of fun playing Super Bowl Squares!

Correction: I had fun… not sure hubs can say the same though 😉

Yah, I crushed him in Super Bowl Squares!!!

I have 65 minutes of foot & back rubs coming my way! heck yes. 🙂

Anyhow, today I have a delicious salad for you guys… and I mean a really REALLY delicious salad!!! This is a salad that even the hubs LOVES.

Crispy salty goat cheese, sweet pears, tender red potato, and a tangy champagne vinaigrette… per.fec.tion.

I love a good sweet-salty-tangy combo!

But who doesn’t???

I know you all are probably wanting something a little lighter after all the heavy greasy food from Super Bowl weekend… this salad is light and filling all at the same time!

Make it a little heartier by adding grilled chicken to it (hubs’ preferred way of eating it).

Make this salad. You’ll love it! and the dressing??? To. die. for.

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Crispy Goat Cheese Salad with Champagne Vinaigrette

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Tangy salty and sweet salad that will hit the spot!

Ingredients:

For the Champagne Vinaigrette:
1/2 cup champagne vinegar
1/2 lemon, juiced
3 cloves garlic, grated
3 tablespoons honey
2 tablespoons dijon mustard
3/4 cup olive oil
salt & pepper, to taste

For the Crispy Goat Cheese:
8 ounces goat cheese, but into 12 1/2" thick rounds (pressed to 1/4-1/7 inch thin)
1 large egg beaten
1/2 cup Panko bread crumbs
1/4 cup plain bread crumbs
1 teaspoon salt
freshly cracked black pepper
2 tablespoons olive oil

For the Salad:
2 bags of Mixed Greens
2 cups cubed red potatoes, boiled in salted water until tender
1/4 of a red onion, thinly sliced
2 pears, cored and thinly sliced

Directions:

For the Champagne Vinaigrette:

Whisk together all ingredients and set aside until ready to use.

For the Crispy Goat Cheese:

Preheat oven to 400º. Prepare a baking sheet with parchment paper.

Add the beaten egg to one shallow dish. In a second dish, combine the Panko, bread crumbs, salt, and pepper. One at a time, place each goat cheese round between 2 sheets on plastic wrap. Press to 1/4"-1/8" using the bottom of a glass. Dip each slice in the egg wash and then the bread crumb mixture. Place on prepared baking sheet. Repeat until all are ready on a baking sheet.

Brush each goat cheese round with olive oil and bake until ready crispy and golden (8-12 minutes). Allow to cool slightly on a baking sheet and then carefully remove with spatula.

For the Salad:

Toss the mixed greens, potatoes, pears,and red onion with the champagne vinaigrette. Dish individual servings out and top each individual salad with 2 crispy goat cheese rounds and grilled chicken (if adding).

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