This iconic recipe was made famous by Alice Waters, chef, author, and owner of Chez Panisse Restaurant in California. It’s been on many menus over the last decade and making it from home was easy yet still had that restaurant quality pizazz.
The decadent pan-seared goat cheese is the star of the show and lends a crispy, yet creamy richness to lightly tossed mixed greens, topped with candied pecans. Every bite becomes more addicting than the last.
The secret to frying the goat cheese is to slice and freeze it first, then as the breading is crisping up in the hot oil, the cheese is thawing and warming. You can also bake the goat cheese like Alice did but I prefer the texture of frying these medallions in a little olive oil.
Note: My favorite goat cheese is Stickney Hills and you can find it at most grocers.
- For Salad:
- 5 oz mixed green lettuce
- 1 log of goat cheese
- 1 egg
- ½ cup all purpose flour
- 1 cup panko bread crumbs
- ⅓ cup candied pecans
- Canola oil for frying
- For Vinaigrette:
- ⅓ cup olive oil
- 3 Tbls. champagne vinegar
- 2 tsp. Dijon mustard
- 1 tsp. honey
- salt and pepper to taste
- Do ahead: Slice the goat cheese log into 6 ½ inch rounds. Cover in plastic wrap and place them in the freezer for at least ½ hour.
- Next, prepare 3 pie pans: one with egg whisked, one with flour and a third pan with panko.
- To make salad, mix ingredients for vinaigrette and set aside. Then in a large bowl, add mixed greens and pecans.
- Place a skillet over medium heat. Add enough oil to thoroughly coat the bottom of the skillet, about ¼ inch deep.
- When the oil is hot, quickly dip the frozen cheese rounds into the egg mixture, then flour, then panko.
- Place them into the skillet and pan-fry the cheese for 1 ½ to 2 minutes per side until it reaches a golden brown color. Flip with a small spatula. Remove the fried cheese and place it on a paper towel to absorb the extra oil.
- Toss salad with desired amount of vinaigrette and place goat cheese on top. Serve immediately.
Leave a Reply