-
Frisee Salad With Pan Seared Goat Cheese And Bacon Vinaigrette
Ingredients
- 1/3 lb sliced bacon
- 1 c. 1/2-inch bread, cubes
- 1/4 c. peanut oil
- 1 lrg shallot, thinly, sliced
- 1 clv garlic, minced
- 3 Tbsp. red wine vinegar
- 1/2 tsp salt freshly cracked black pepper, to taste Salad with Goat Cheese
- 1 head frisee, washed, and, torn into bite-sized pcs
- 2 Tbsp. minced fresh parsley
- 1 x 8 ounce cylinder goat cheese, preferably, Rondinu
- 1/2 c. dry breadcrumbs
- 1/4 c. flour
- 1 clv garlic, minced
- 1 lrg egg, lightly, beaten
- 3 Tbsp. extra virgin olive oil
- 1/2 tsp salt freshly cracked black pepper, to taste
Directions
- In a medium saute/fry pan cook the bacon for about 4 min till crisp. Remove and drain on paper towel. Crumble and reserve bacon for salad. Pour off all but 1 Tbsp. of the bacon fat. Reserve for dressing.
- Toss bread cubes in the pan over medium heat for about 3 to 4 min till toasted and golden brown. Remove and set aside.
- Add in the reserved bacon fat back to the pan. Add in peanut oil. Saute/fry shallots and 1 Tbsp. of garlic in the pan. Cook for about 2 to 3 min till just starting to colour. Whisk in vinegar, 1/2 tsp. salt and some pepper. Toss dressing with frisee while still hot.
- Salad with Goat Cheese:Trim outer rind off cheese. Cut into 1/2 inch thick slices with a warm knife. Season breadcrumbs with 1/2 tsp. salt, 1 Tbsp. minced parsley and garlic. Put breadcrumbs, flour and egg in separate shallow bowls. Heat extra virgin olive oil in a non-stick pan over medium heat. One by one dredge the goat cheese slices first in the flour, then in the beaten egg and then in the seasoned breadcrumbs. Cook for about 1 to 2 min per side till golden brown on both sides.
- Toss the crumbled bacon and the croutons with the frisee. Garnish with the goat cheese and remaining Tbsp. parsley.
Share Recipe
Similar Recipes
Leave a review or comment
