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Author Notes: Figs are still looking good in our Farmers Markets, but there is a cool hint of fall in the air that makes me want a warm hit to a salad of this kind. Ina Garten taught me, through her cookbooks, to toast the goat cheese, and I believe it was she who suggested to use dental floss to cut the slices cleanly. —Lizthechef
Serves 2 as an entreé, 4 as a side salad
- 8 1/2 inch slices of a plain goat cheese loge
- 1 organic egg white, slightly beaten
- 1 cup panko breadcrumbs
- 1/2 cup walnut pieces
- 1 tablespoon sherry vinegar, best quality
- 1/2 teaspoon Dijon mustard
- 3 tablespoons virgin olive oil, divided use
- 1 teaspoon organic honey
- kosher salt and ground black pepper
- 4 cups organic "baby" or field greens
- 8 organic figs
- 1 tablespoon organic, unsalted butter
- Coat each slice of cheese with some of the egg white mixture. Roll each one in the panko crumbs until coated. Set coated cheese slices aside on a rack and chill in the coldest part of your fridge while you prepare the rest of the salad.
- Heat a small skillet and add the walnuts. Cook until your nose reminds you to remove the skillet from the heat before they scorch. Set aside.
- Using a good-sized salad bowl, prepare your vinaigrette: add the vinegar, mustard, salt and pepper. Whisk to combine. Add the honey and 3 tablespoons of olive oil. Whisk together.
- Add the greens to the vinaigrette and toss. Stem and halve the figs. Add figs and toasted walnuts. Toss gently. Set aside.
- Using a medium-sized skillet, heat the butter and remaining tablespoon of oil over medium-high heat. You want this process to occur quickly in order not to melt the goat cheese! Add the goat cheese slices and cook until lightly browned on both sides.
- Serve the chilled greens on two plates. Top each portion with 2-4 slices of the toasted goat cheese, as desired.
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