Goat Cheese and Blueberry Salad from 2012 Louisiana Cookin’ Chef to Watch Lindsay Mason of Cristiano Ristorante in Houma.
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Goat Cheese and Blueberry Salad
2014-07-24 23:28:55
Serves 4
Ingredients
- 2 cups Japanese bread crumbs (panko)
- 1 teaspoon kosher salt
- 1 scant pinch nutmeg
- 8ounces goat cheese
- 4 cups mâche greens
- 1 pint fresh blueberries
- 1/2 cup chopped toasted pistachios
- 1/2 teaspoon extra-virgin olive oil
- Blueberry Vodka Vinaigrette, recipe follows
Instructions
- Preheat oven to 500º. In a small bowl, combine bread crumbs, salt, and nutmeg. Roll goat cheese into 24 1/2-inch balls, and coat each ball in bread crumb mixture. Place cheese on a baking sheet, and bake until golden brown.
- Toss together mâche and next 3 ingredients. Drizzle salad mix with Blueberry Vodka Vinaigrette, and season to taste with salt and freshly ground black pepper. Divide salad into 4 portions.
- Divide cheese balls among the salads, and serve immediately, garnishing with additional vinaigrette if desired.
Louisiana Cookin https://www.louisianacookin.com/
Blueberry Vodka Vinaigrette
2014-07-24 23:29:24
Ingredients
- 1 cup blueberry vodka
- 1/2 cup fresh blueberries
- 1/2 teaspoon chopped garlic
- 1 tablespoon Dijon mustard
- 1 1/2 cups extra-virgin olive oil
Instructions
- In a medium pot, bring vodka to a simmer and reduced by half. During cooking, carefully ignite with a long-handled lighter or match to burn off alcohol.
- In a blender, purée blueberries, garlic, mustard, and reduced vodka. With blender running, slowly add olive oil, and purée until well blended.
Louisiana Cookin https://www.louisianacookin.com/
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