Salad Digestive with Fried Goat Cheese and Raspberry-Walnut Vinaigrette

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)

• 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

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

Raspberry-Infused White Balsamic

• 2 C White Balsamic Vinegar
• 1 C Raspberries

Procedure

Raspberry-Infused White Balsamic

• 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.

Service

• 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.