Warm Goat Cheese Salad
3 tablespoons Walnut oil
1 tablespoon Freshly squeezed lemon juice
1 Shallot, finely minced
Salt and freshly ground pepper to taste
100 grams (3 1/2 ounces) Fresh goat cheese
1 tablespoon Walnut oil
2 tablespoons Olive oil
Some bread crumbs
30 grams (1/4 cup) Walnuts, toasted and coarsely chopped
5 Grapes, cut into wedges
Freshly ground pepper to taste
Whisk together 3 tablespoons of walnut oil with lemon juice, minced shallot, salt and pepper to make a vinaigrette. Coat each goat cheese round with walnut oil and then the bread crumbs, patting the crumbs to adhere.
Combine the greens and the walnuts in a large bowl. Add in enough of the vinaigrette and toss well. Adjust the seasoning and divide among two serving plates.
Heat a nonstick skillet over medium heat. Add in olive oil. When the oil is hot, add the goat cheese rounds. Cook until nicely browned, about 30 seconds. Turn and cook the other side. Do not allow it to burn or melt. Transfer the goat cheese to the plates, placing 2 or 3 atop each salad. Sprinkle the cheese with freshly ground pepper and garnish with grape wedges.