March 06, 2015

Roast asparagus salad with baked goat cheese

This is a wonderful, fresh, and flavorful salad. Rich but not too rich. The asparagus gets tender, the dressing is outstanding, and the goat cheese is crispy yet smooth. Serve it as a starter or just as a light meal. Enjoy!

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)
Cooking Directions
  1. Place the shallot and olive oil in a skillet and cook for 2 minutes over medium heat.
  2. Add the vinegar, mustard, salt, pepper, and stir well to incorporate. Set aside and cool to room temperature.
  3. Preheat the oven to 375 F.
  4. Break off the tough ends of the asparagus, and, if they're thick, peel them.
  5. 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.
  6. Roast the asparagus until tender but still crisp.
  7. Meanwhile, put the flour in one bowl, mix the egg and milk in one bowl, and put he breadcrumbs in one bowl.
  8. Dip the cheese slices into the flour, then the egg-milk wash, and then into the breadcrumbs, alternating your hands.
  9. Refrigerate until ready to use.
  10. 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.
  11. Toss the frisee in the dressing until well-coated, then season with salt and pepper.
  12. Plate, and top each salad with a goat cheese disk and asparagus spears. Finish with extra salt and pepper.

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