Ingredients
Pan-Fried Goat Cheese
227 g Chevre goat cheese
31 g all-purpose flour
50 g egg, large, beaten
80 g panko bread crumbs
90 g pistachios, shelled, chopped
56 g olive oil
Peach Balsamic Vinaigrette
65 g Tree Top Peach Puree
28 g white balsamic vinegar
28 g sherry vinegar
42 g honey
15 g garlic, roasted
3 g thyme leaves, fresh, chopped
3 g rosemary leaves, chopped
3 g salt
1 g black pepper, ground
112 g olive oil, extra virgin
Sautéed Pear
14 g olive oil
300 g Anjou pears, sliced, firm
Salt
Black pepper
Peach Balsamic Vinaigrette
Directions
Pan-Fried Goat Cheese:
Cut goat cheese into 8 one-ounce rounds. Shape into small cakes.
Put the flour and egg in separate bowls. Combine bread crumbs and pistachios in a third bowl.
Dredge the goat cheese in the flour, then the egg, then press gently in
the bread crumbs. Place on plastic wrap-lined plate; cover and chill
for one hour.
In a non-stick skillet over medium-high heat, heat olive oil until
shimmering. Fry goat cheese medallions until golden brown, about 2
minutes per side.
Sautéed Pear:
Heat oil in a large non-stick skillet over medium high heat.
Add pears to pan and season to taste with salt and black pepper. Sauté for 10 minutes until tender but firm.
Toss with Peach Balsamic Vinaigrette to coat. Hold warm until ready to serve.
Peach Balsamic Vinaigrette:
Whisk together all ingredients except olive oil, until the salt dissolves.
Slowly drizzle in the olive oil while whisking until all the olive oil is incorporated.
Taste for seasonings and adjust if necessary.
Refrigerate in a covered container until ready to use.
Yield: 1 cup
Assembly:
Toss 70 g field greens with the vinaigrette and plate. Top with sautéed pears. Arrange fried goat cheese on top of salad.