Walnut Crusted Goat Cheese with a Sweet Apple Cider Mustard Vinaigrette
A great way to enjoy a pop of citrus and fresh ingredients whether it's the summer or dead of winter!
Equipment
- Kitchen knife
- Skillet
- Mixing bowl
- Several Plates
Ingredients
- 2 tsp Olive Oil Or frying oil
- 1/2 cup Walnuts
- 4 oz Goat Cheese ideally in log form, very chilled
- 1 tbsp Chopped Parsley
- 1/2 tsp Coarse Black Pepper
- 1/4 cup Apple Cider I had raw from an orchard
- 1/2 tbsp Dijon Mustard
- 4 handfuls Mixed Greens I added watercress for texture
- 1/2 medium Pear (optional for garnish) Could use apple
Instructions
- Taking half of the walnuts, place kitchen knife horizontally across the cutting board and crush the nuts into a powder. Place onto a plate. Add chopped parsley and a bit of salt and pepper.
- In a mixing bowl, whisk together apple cider, mustard, and coarse black pepper. Set aside.
- In skillet, heat oil until fairly hot. Slicing the goat cheese into slices, dab onto the walnut mixture until coated and place in pan. Leave on each side until sizzling and golden. Be careful flipping as these will be soft and lose shape easily.
- Remove from skillet and set on a paper towel to absorb any excess moisture.
- Plate greens and drizzle with the vinnaigrette. Top each with a few of the goat cheese medallions and remaining chopped walnuts. Serve with slices of pear or apple and enjoy!*Frying cheese can be an art form. If the desire is a bit more aesthetically pleasing, I'd recommend freezing slices, then coating in a light flour/egg bath before starting the above steps. This will hold the cheese much more firmly.