Roast asparagus salad with baked goat cheese
Yield: 4 servings
- 1/4 cup olive oil
- 1/4 cup shallot, minced
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 4 cups frisee
- salt and pepper
- 2 pounds asparagus
- olive oil
- kosher salt
- black pepper
- 1 cup flour
- 1 egg, beaten
- 1 cup milk
- 2 cups panko breadcrumbs
- 4 slices goat cheese (3/4 inch slices)
- Place the shallot and olive oil in a skillet and cook for 2 minutes over medium heat.
- Add the vinegar, mustard, salt, pepper, and stir well to incorporate. Set aside and cool to room temperature.
- Preheat the oven to 375 F.
- Break off the tough ends of the asparagus, and, if they're thick, peel them.
- Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
- Roast the asparagus until tender but still crisp.
- Meanwhile, put the flour in one bowl, mix the egg and milk in one bowl, and put he breadcrumbs in one bowl.
- Dip the cheese slices into the flour, then the egg-milk wash, and then into the breadcrumbs, alternating your hands.
- Refrigerate until ready to use.
- When ready to use, turn the oven broiler to low. Place the goat cheese discs onto an oiled pan and place under the broiler on high. Broil until brown.
- Toss the frisee in the dressing until well-coated, then season with salt and pepper.
- Plate, and top each salad with a goat cheese disk and asparagus spears. Finish with extra salt and pepper.