Frisee Salad with Fried Goat Cheese + Shallots
This is one my favorite week night salads. It's easy, cheap + gets me excited for all the spring produce just on the verge of hitting the farmer's market stalls. It's inspired by Chez Panisse's famous warmed goat cheese salad, but instead of baking mine, I fry it in a pan with butter. Extra luxurious and all the crunchy bits I need to get me through the last nights of winter.
Serves 4; 20 min
- 4 rounds of fresh goat cheese, gently patted into a circle each about 3 inches in diameter and about 1/2 inch thick,
- 1 tbsp salted, grass fed butter
- ¾ cup virgin olive oil
- 4 sprigs fresh thyme
- 1 cup fine, fresh bread crumbs or store bought panko
- 1 egg, whisked with a fork
- 2 tablespoons red-wine vinegar
- 1 small shallot
- Salt to taste
- Freshly ground pepper to taste
- 1 quart lettuce leaves cut into bitesize pieces (use greens such as frisee, butter leaf lettuce, mache and so on)
- Make an assembly line starting with the goat cheese rounds, then the whisked egg, then the bowl with the bread crumbs. Gently place each round of cheese in the egg followed by the bread crumbs. Repeat with all rounds of cheese.
- Heat a nonstick skillet over medium- high heat. Add your butter + fresh thyme sprigs. The thyme is here to flavor the butter in it's whole sprigs, no need to chop it.
- Fry each round of cheese (usually 2 fit in my pan) - making sure to not overcrowd the pan. Let sit for 3-4 min on one side to ensure golden brown perfection. Flip and let cook 1-2 min on the remaining side.
- Meanwhile, make the dressing. Blend half cup of oil with the vinegar, shallot, salt and pepper. Pour this over the salad greens and toss, gently, making sure to coat each leaf. Don't overdress.
- Make a large pile of greens and top with a cheese round. Generously add some flaky sea salt (Maldon, Jacobsen, etc.) on top of each salad.
- Serve immediately with a crisp white wine.