Salad Digestive with Fried Goat Cheese and Raspberry-Walnut Vinaigrette

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Submitted by derMoerder

This is a dish from my five-course goat cheese menu which I put together as a project at the [FCI].

  1. Watermelon-Goat Cheese "Nigiri" With Chilled Cucumber Soup
  2. Goat Cheese-Stuffed Sardines With Mediterranean Flavors
  3. Goat Cheese-Crusted Lamb Chops With Beets
  4. Salad Digestive with Fried Goat Cheese and Raspberry-Walnut Vinaigrette
  5. Goat Cheese Ice Cream With Fig Wontons and Port Wine Sauces


Ingredients (4 Servings)[edit]

  • 2 Cleaned Belgian Endive
  • 5 oz Cleaned Baby Arugula
  • 1/3 C Walnut Oil
  • ¾ C Raspberry-Infused White Balsamic (store-bought or as per recipe)
  • Salt and Pepper

Fried Chevre[edit]

  • 2 oz Chevre
  • 1 Egg White, Beaten
  • ½ C Panko
  • 2 Tbsp Finely Ground Walnut

Raspberry-Infused White Balsamic[edit]

  • 2 C White Balsamic Vinegar
  • 1 C Raspberries


Raspberry-Infused White Balsamic[edit]

  • Sterilize a bottle and plastic lid. Place the raspberries inside.
  • Bring the vinegar just short of a boil and pour into the bottle with the raspberries.
  • Cap the bottle and store in a cool place for two weeks.
  • Strain through a cheesecloth and keep in another sterilized bottle in the refrigerator.
    • Note: It would be advisable to make this in larger quantities and store for future use.


  • Heat oil to 350°F.
  • Mix walnut and panko for the breading.
  • Form chevre into ½ oz balls per plate and bread a l’anglaise, dipping in egg and then the bread crumbs a second time for a nice thick layer of crust.
  • Deep fry the balls until golden brown and delicious and let drain on a rack.
  • Combine vinegar and oil with a whisk and season with salt and pepper to taste.
  • Toss endive in some of the vinaigrette and place four spears pointing outward from the center per plate.
  • Toss a small handful of arugula gently in the vinaigrette and place in a ball in the middle of the endive.
  • Place one goat cheese ball atop the arugula and serve.