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Serves
2 as an entreé, 4 as a side salad
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
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Ingredients
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8
1/2 inch slices of a plain goat cheese loge
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1
organic egg white, slightly beaten
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1 cup
panko breadcrumbs
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1/2 cup
walnut pieces
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1 tablespoon
sherry vinegar, best quality
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1/2 teaspoon
Dijon mustard
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3 tablespoons
virgin olive oil, divided use
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1 teaspoon
organic honey
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kosher salt and ground black pepper
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4 cups
organic "baby" or field greens
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8
organic figs
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1 tablespoon
organic, unsalted butter
Directions
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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.
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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.
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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.
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Add the greens to the vinaigrette and toss. Stem and halve the figs. Add figs and toasted walnuts. Toss gently. Set aside.
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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.
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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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