Warm Goat Cheese with Wasabi Pea Crust, Peas, and Greens

  1. Place 1 1/2 cups wasabi peas in the bowl of a food processor fitted with the metal blade.
  2. Process until a coarse powder forms; transfer to a large plate.
  3. Slice the goat cheese log into 6 1-inch-thick disks.
  4. Pour 1/2 cup olive oil on a small plate.
  5. Place the disks, one at a time, in the oil, turning to completely coat.
  6. Dredge in the wasabi powder, turning to coat all sides, and shake off excess.
  7. Transfer to a baking sheet; cover with plastic wrap.
  8. Refrigerate 1 hour.
  9. Preheat the oven to 425F.
  10. Prepare an ice-water bath, and set aside.
  11. In a small bowl, whisk together the wasabi paste and vinegar.
  12. Whisk in the mayonnaise, sugar, and remaining 1/4 cup oil until mixture is smooth.
  13. Season with salt; set aside.
  14. Bring a medium saucepan of water to a boil, and generously add salt.
  15. Add the sugar snap and snow peas; blanch until they are tender and bright green, about 2 minutes.
  16. Drain in a colander; transfer the peas to the ice-water bath to stop cooking and preserve their color.
  17. Drain; pat dry with paper towels.
  18. Remove the coated goat cheese disks from the refrigerator.
  19. Bake until soft and hot in the center, about 7 minutes.
  20. Remove from the oven.
  21. Combine the blanched peas, pea shoots, and remaining 1/2 cup wasabi peas in a large bowl.
  22. Season with salt, and drizzle with wasabi paste dressing.
  23. Toss well to lightly coat, and divide among 6 salad plates.
  24. Place 1 goat cheese disk on each plate, and serve immediately.

wasabi peas, goat cheese, extravirgin olive oil, wasabi paste, ricewine vinegar, mayonnaise, sugar, salt, sugar snap peas, snow peas, shoots

Taken from www.epicurious.com/recipes/food/views/warm-goat-cheese-with-wasabi-pea-crust-peas-and-greens-392337 (may not work)

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