I recently ran across this recipe for Green Salad with Apples and Warm Hazelnut-crusted Goat Cheese in a September 1998 issue of Bon Appetit magazine. The article was about chef Charlie Trotter and what he cooks at home.
Salads topped with warm cheese are wonderful to serve in the fall. Have you ever served a tossed green salad with warm cheese on the top?
Green Salad with Apples and Warm Hazelnut-crusted Goat Cheese
4 small red onions, thinly sliced
½ cup Sherry wine vinegar
¾ cup plus 2 tablespoons olive oil
Salt and pepper
1 log (11 oz) soft fresh goat cheese (such as Montrachet) cut into 8 rounds
1 cup finely chopped toasted hazelnuts
1 cup fresh breadcrumbs made from soft French bread
2 large egg yolks
½ cup water
2 shallots, minced
1 ½ packages (5 oz each) baby greens (about 15 cups)
3 red apples, halved, cored, thinly sliced
½ cup hazelnuts, toasted, halved
Preheat oven to 400°F. Toss onions, ¼ cup of the vinegar and ¼ cup of the oil on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until onions are lightly caramelized, turning often, about 30 minutes. Cool. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
Press each goat cheese round to ½-inch thickness. Mix 1 cup chopped hazelnuts and breadcrumbs in medium bowl to blend. Whisk yolks and ¼ cup water in small bowl, Dip cheese rounds into yolk mixute, then into breadcrumb mixture, coating completely and pressing gently to adhere. Place on baking sheet. Cover; chill at least 30 minutes or overnight.
Whisk ¼ cup remaining vinegar and shallots in another small bowl. Gradually whisk in ½ cup of the olive oil. Season to taste with salt and pepper. Set dressing aside.
Heat remaining 2 tablespoon oil in heavy large skillet over medium-high heat. Add cheese rounds; cook until outside is crisp and brown, about 2 minutes per side. Remove from heat.
Toss greens and apples in large bowl with enough dressing to coat. Dive among 8 plates. Top with onions, goat cheese and halved nuts.
8 servings