Recipes Developed by Leeanne Wright
Photography by Michael Alberstat
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin
First published in Wish May 2006
CHEF’S TIP Prep the cheese ahead of time and refrigerate.
*PANKO: Light and crunchy Japanese-style breadcrumbs.
food
Walnut-Crusted Goat Cheese with Organic Greens
Serve with Chewy Almond & Lemon Macaroons with Mint Chocolate Sauce and Crispy Salmon, Spring Vegetables & Verjus Sauce. Part of our "Pretty Plates" menu.
Ingredients (Serves 2)
| 1 | tablespoon sherry vinegar |
| 1 | tablespoon walnut oil |
| 2 | tablespoons olive oil plus 1 teaspoon for cooking cheese |
| 1/4 | teaspoon granulated sugar |
| 1 | 140-g package goat cheese |
| 2 | tablespoons roasted walnut pieces |
| 2 | tablespoons panko* |
| 1 | pinch ground cumin |
| 1 | egg, lightly beaten |
| 3 | cups mixed organic baby greens |
Instructions
- In a small bowl, whisk together vinegar, oils and sugar. Season with salt and pepper.
- Cut goat cheese in half and shape into 2 round patties. Finely chop 1 tablespoon walnuts and combine with panko* and cumin in a small bowl. Dip cheese in egg then roll in panko mixture until well coated.
- Place 1 teaspoon of oil in a small non-stick skillet over medium-high heat. Sear goat cheese on each side until golden brown and warm inside.
- Toss greens with vinaigrette. Divide between plates and top with cheese and remaining walnuts.
Nutritional information
Nutrients per serving: 618 calories, 53 g fat, 26 g protein, 11 g carbohydrates, 2 g fibre. Excellent source of vitamin A, folate, calcium and iron.
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