Sunday, May 15, 2011

Watercress and Endive Salad with Crusted Goat Cheese

1 bunch watercress, trimmed and washed
2 endive, sliced
2 tbsp pine nuts, toasted
4 oz. goat cheese
1/4 cup flour
1 egg, beaten
1/4 cup panko bread crumbs
olive oil

1 tbsp fresh lemon juice
1/2 tsp kosher salt
1/4 tsp honey
1/4 tsp fresh ground pepper
2 tbsp olive oil
1 tbsp truffle oil (added at last minute to dressing or drizzle a little bit over each salad plate)

To make the dressing: dissolve the salt and honey in the lemon juice and add the olive oil and fresh pepper. Set aside.

To make goat cheese: Heat olive oil in saute pan over medium heat. Slice goat cheese into 4 pieces. Roll each piece of goat cheese in flour, then dip in egg and roll in panko bread crumbs. Place in skillet and brown on all sides (make sure it doesn't burn). Remove from pan and let sit on paper towel for about 1 minute. Serve on top of salad while still warm.

Place some of the watercress and endive on each salad plate. Sprinkle with toasted pine nuts and place one piece of warmed goat cheese on top. Drizzle dressing over top and serve.

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