Goat Cheese and Blueberry Salad

Goat Cheese and Blueberry Salad
Goat Cheese and Blueberry Salad

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
Serves 4
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Ingredients
  1. 2 cups Japanese bread crumbs (panko)
  2. 1 teaspoon kosher salt
  3. 1 scant pinch nutmeg
  4. 8ounces goat cheese
  5. 4 cups mâche greens
  6. 1 pint fresh blueberries
  7. 1/2 cup chopped toasted pistachios
  8. 1/2 teaspoon extra-virgin olive oil
  9. Blueberry Vodka Vinaigrette, recipe follows
Instructions
  1. 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.
  2. 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.
  3. Divide cheese balls among the salads, and serve immediately, garnishing with additional vinaigrette if desired.
Louisiana Cookin https://www.louisianacookin.com/
Blueberry Vodka Vinaigrette
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Ingredients
  1. 1 cup blueberry vodka
  2. 1/2 cup fresh blueberries
  3. 1/2 teaspoon chopped garlic
  4. 1 tablespoon Dijon mustard
  5. 1 1/2 cups extra-virgin olive oil
Instructions
  1. 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.
  2. 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/
 

Photography by Sara Essex Bradley

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