PAN FRIED GOAT CHEESE
with Crusted Apple Chips, Mixed Greens, Green Apple Slices & Pistachio Vinaigrette
Makes 4 Servings
12 oz. mixed salad greens
1 granny smith apple cored and thinly sliced
1/4 cup fresh lemon juice
2 tablespoons minced shallot
1 tablespoon chopped fresh tarragon
1 tablespoon white balsamic vinegar
1 teaspoon sugar
2 teaspoons Dijon mustard
1/2 cup olive oil
1/4 cup toasted pistachios
Salt and pepper to taste
4 oz. log of goat cheese. (can bump this up to 8oz. if you feel disc needs to be bigger)
1 1/2 cups Seneca Golden Delicious Apple Chips, crushed
1/4 cup grapeseed oil
In a large bowl, toss together the salad greens and apples. Divide among 4 plates. Set aside.
Add lemon juice, shallot, tarragon, vinegar, sugar, Dijon mustard, and olive oil to a jar and shake until well blended. Add pistachios and season to taste with salt and pepper. Set aside.
Cut the goat cheese into 4 equal pieces. Gently pat into a disk shape. Repeat this process for the remaining goat cheese. Place the apple chips on a plate. Dip each of the pieces of goat cheese in the apple chips. Press each side gently, making sure that the apple chips are pressed into the cheese. Heat the grapeseed oil in a small skillet over medium high heat. Lightly fry the goat cheese rounds for about a minute on each side until they are lightly browned and are just slightly melted on either side but still retain their shape. Remove from oil and drain on paper towels.
Top the salad with the fried goat cheese. Shake the dressing again and spoon over the salads making sure to divide the pistachios among each salad.