June 10, 2009

Spring Greens

Spring greens are abundant at the market. One of my favorite ways to eat them is to toss with a light vinaigrette and serve with warm goat cheese.

Spring Greens with Warm Goat Cheese
Serves 2 as a Dinner Salad or 4 as a Side Salad

5oz baby spinach
handful of sugarsnap peas, destemmed, cut into halves & steamed
small bunch of asparagus, trimmed, cut into 1/4" coins & steamed

5-6oz log of fresh goat cheese
1/2 C of bread crumbs (may need a smidgen more or less)
1 large egg white, beaten with 2 teaspoons of water
butter and olive oil for sauteing

Champagne Vinaigrette
scant 1/8 C Champagne vinegar
1 small shallot, minced
1/3 C fruity evoo
pinch of sea salt
few turns of freshly ground black pepper

For the vinaigrette, let the minced shallot and champagne vinegar bloom together for 10 minutes in a small glass or non-reactive metal bowl. Whisk in the olive oil, season with salt and pepper.

Cut the goat cheese into 8 small rounds (use a sharp knife or dental floss otherwise you'll end up with a mushy mess).
Dip the rounds into the egg white mixture and coat both sides with bread crumbs. Place on a parchment covered pan and pop into the freezer for 10 minutes or fridge for 20.

Meanwhile, toss the greens with the vinaigrette and platter.

In a small saute pan, over medium-high flame, heat 1 T of olive oil and 1 T butter. Saute the goat cheese rounds quickly until golden on each side, 30 seconds or so. You want to sear the outside to form a crust while retaining the shape, flip over before the cheese has a chance to melt on the inside. Place on the tossed greens and serve.

Buon Appetito!

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