Crispy Warm Goat Cheese Salad
- 2 large eggs, beaten
- 3 tablespoons water
- 4 rounds Crottin de Chavignol (about 2 ounces each) or other goat cheese
- 1/2 cup Japanese breadcrumbs (panko)
- Vegetable oil
- 2 tablespoons pine nuts
- 1 head frisee, torn into medium-size pieces (about 8 cups)
- 1 large bunch purple seedless grapes, halved (about 2 cups)
- 1 baguette or country-style bread, sliced and toasted
- Combine eggs and water; dip each cheese round in egg mixture and breadcrumbs, covering all sides. Fry breaded cheese in 1 inch of hot oil in a medium saucepan, 1 to 2 minutes, turning until cheese has browned on all sides and begins to ooze lightly.
- Toast pine nuts in a dry saute pan on medium heat 4 to 5 minutes or until golden. Toss pine nuts, frisee, and grapes with Garlic Vinaigrette, and distribute evenly in 4 salad bowls. Top each salad with a cheese round. Serve immediately with toasted bread.
eggs, water, crottin de chavignol, japanese breadcrumbs, vegetable oil, nuts, head frisuee, purple, bread
Taken from www.myrecipes.com/recipe/crispy-warm-goat-cheese-salad (may not work)