This may just be my new all-time favorite salad. It features Pickle Creek Pear Verbena Champagne Balsamic and Blood Orange Thyme Infused Olive Oil. You can make it either by 1. Not frying the cheese or 2. Frying the cheese.
| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Servings |
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Ingredients
- 1 package field greens salad mix
- 1 large pear, chopped
- 1 rib celery, chopped
- 1/3 c Pickle Creek Pear Verbena Champagne Balsamic Vinegar
- 1/3 c Pickle Creek Blood Orange Thyme Infused Olive Oil
- 1 tsp stone-ground mustard
- 1 tsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp shallot, finely chopped
- 8 oz log goat cheese
- 4 oz package walnuts
- 1 large egg Only if you plan to fry the goat cheese
- 2-3 Tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil Only if you plan to fry the goat cheese
Ingredients
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Instructions
- If you are NOT planning to fry the goat cheese, crumble the cheese and chop the walnuts. Make the dressing as described in see step 3. Chop the celery into ¼-inch moons and chop the pear into ½-inch pieces. Place a generous handful of greens in each of 4 bowls, and then evenly distribute the celery, walnuts, cheese, and pear among the bowls. Top with the dressing and serve immediately. Enjoy!
- If you are planning to fry the goat cheese, place the package in the freezer first thing. It will be much easier to slice the goat cheese, which tends to be crumbly, it if it’s partially frozen. Meanwhile, whisk the egg together with 1 Tbsp water in a shallow bowl. Use a food processor to chop the walnut pieces until they’re finely ground, almost like a rough flour or paste. Scoop the ground walnuts onto a large plate or into a pie pan and season them generously with salt and black pepper. Mix well. Once the goat cheese log feels quite firm, remove it from the freezer and slice it into ½-inch medallions. Dip each medallion into the egg mixture and then dredge each medallion through the ground walnuts. You might need to press the walnut crumbs into the cheese; they should stick easily. Arrange the walnut-crusted medallions in an even layer on a plate, cover them with plastic wrap, and return them to the freezer. Then make the dressing as described in see step 3 and chop the celery into ¼-inch moons and the pear into ½-inch pieces. Place a small skillet over medium-high heat. Coat the bottom of the plan with Blood Orange Thyme Infused Olive Oil and heat until hot but not smoking. While the oil is heating, start putting together the salads. Place a generous handful of greens in each of 4 bowls, and then evenly distribute the celery, walnuts, cheese, and pear among the bowls. When the oil is hot, add the cheese medallions to the skillet, keeping them in a single, even layer (you may need to fry the cheese in 2 batches). Fry the cheese for about 2 minutes per side until each side is a rich, golden brown. Remove the fried cheese to a plate covered with a paper towel to absorb any extra oil. Drizzle the dressing over each salad and top each salad with fried cheese medallions. Serve immediately. Enjoy!
- To make the dressing, chop 1 small shallot in a food processor blender until finely chopped. It should come to about 2 Tbsp of chopped shallot. Add the Pear Verbena Champagne Balsamic, mustard, honey, salt, and pepper and puree until smoothly. Then slowly drizzle in the Blood Orange Thyme Infused Olive Oil and puree until emulsified.
Recipe Notes
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