Crispy Warm Goat Cheese Salad

Crispy Warm Goat Cheese Salad
Photo by Rick Lew


  • 1 baguette or country-style bread, sliced and toasted
  • 2 tablespoons pine nuts
  • ½ cup Garlic Vinaigrette
  • 3 tablespoons water
  • 2 large eggs, beaten
  • 1 large bunch purple seedless grapes, halved (about 2 cups)
  • 4 rounds Crottin de Chavignol (about 2 ounces each) or other goat cheese
  • + 3 more ingredients
    • 1 head frisée, torn into medium-size pieces (about 8 cups)
    • ½ cup Japanese breadcrumbs (panko)
    • Vegetable oil

1. Combine eggs and water; dip each cheese round in egg mixture and breadcrumbs, covering all sides. Fry breaded cheese in 1 inch of hot oil in a medium saucepan, 1 to 2 minutes, turning until cheese has browned on all sides and begins to ooze lightly. 2. Toast pine nuts in a dry sauté pan on med...

View full recipe at My Recipes


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