Warm Nut Encrusted Goat Cheese Salad with Bacon Lardons
Ingredients
- 1/3 cup fine dry bread crumbs
- 1/3 cup toasted walnuts
- 1 teaspoon Essence
- recipe follows
- 1 cold 6-ounce log fresh goat cheese
- cut crosswise into 4 thick slices
- 1 egg white
- beaten
- 1 1/2 tablespoons Champagne or white wine vinegar
- 2 tablespoons minced shallots
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 freshly ground black pepper
- 11/2 teaspoons Dijon mustard
- 1/3 cup olive oil
- 6 ounces mesclun or other small salad greens
- rinsed and spun dry
- 6 ounces bacon lardons (slab bacon
- thickly cut into 2-inch strips)
- cooked until crisp and fat is rendered
- Fresh baby parsley sprigs
- for garnish
- Chives
- for garnish
- Toasted buttered French bread croutons
- accompaniment
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Instructions
No instructions listed