Here’s an exquisite recipe to go with an amazing Chardonnay. This will certainly wow your date or impress your family when you present this dish to them. Simple, yet delicious!
- 1/4 cup shelled pistachios
- 1/3 cup panko or fine dry bread crumbs
- 3 tbsp extra-virgin olive oil
- 3 (3 1/2-oz) rounds fresh goat cheese, very cold, sliced crosswise through the center to create 6 disks about 1-1/4 inches thick.
- 2 tbsp sherry vinegar
- 1 shallot, minced
- 1 tsp Dijon mustard
- 1/2 tsp fine seat salt
- 1/4 freshly ground black pepper
- 6 tbsp pistachio oil or fruity extra-virgin olive oil
- 6 oz fine French green beans, trimmed
- 1 medium head radicchio, quartered, cored and slivered
- 2 medium heads Belgian endive, quartered lengthwise, cores trimmed away and slivered lengthwise
- 2 cup red grapes, halved
In a food processor, pulse the pistachios into a powder (don’t overdo it, or you’ll end up with nut butter). In a small, shallow bowl, mix together the ground pistachios and panko. Place the olive oil in another small, shallow bowl. Gently turn each disk of goat cheese in the olive oil to coat all sides, then dredge through the crumb mixture, patting the crust gently to help it adhere. Place on a baking sheet and repeat with the remaining disks. Refrigerate for 1 hour.
To make the vinaigrette, in a large bowl, combine all of the ingredients and whisk until smooth. Set aside.
Preheat the oven to 425 degrees. In a small saucepan of rapidly boiling, lightly salted water, blanch the green beans for 2 to 3 minutes, depending on their size. Drain immediately and refresh under cool running water until no longer steaming. Drain on a clean kitchen towel. Transfer the baking sheet of coated cheese to the oven and bake for 5 minutes, or until the disks are just beginning to soften and collapse slightly.
Add the green beans, radicchio, endive and grapes to the bowl of dressing. Toss thoroughly, until everything is evenly coated with the vinaigrette. With a metal spatula, transfer each goat cheese round to the center of a plate. Mound the salad over and around, and serve at once. Serves 6 as an appetizer.
Source: Style Magazine