Tree Top


Pistachio Crusted Goat Cheese with Peach Balsamic Vinaigrette


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


Black pepper

Peach Balsamic Vinaigrette



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


Toss 70 g field greens with the vinaigrette and plate. Top with sautéed pears. Arrange fried goat cheese on top of salad.