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
- 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.
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.