Crisp, fresh greens are served with a savory twist: pan-fried panko-coated goat cheese rounds. Topped with Sherry-Walnut Dressing, this is the salad you'll want to serve at your next dinner gathering.
Yield: 4 servings
Sherry-Walnut Dressing (makes ¾ cup)
- ¼ cup sherry vinegar
- ½ teaspoon Dijon mustard
- 1 small shallot, minced
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- ¼ cup walnut oil
- ¼ cup extra virgin olive oil
Heirloom Tomato Salad
- 1 large egg, lightly beaten
- 1 teaspoon water
- ⅓ cup seasoned panko or fine dried breadcrumbs
- ⅓ cup finely chopped walnuts
- ⅛ teaspoon salt
- ½ (11-ounce) package fresh goat cheese
- 1 tablespoon olive oil
- 6 small yellow or red heirloom tomatoes, cut into wedges
- 6 cups baby spring greens or torn romaine
- To prepare dressing, whisk together vinegar, mustard, shallot, salt, and pepper in a small bowl. Whisk in oil. Or, combine ingredients in a jar, cover tightly, and shake until well blended. Set aside.
- Combine egg and water in a shallow bowl. Combine breadcrumbs, walnuts, and salt in another shallow bowl. Cut goat cheese into eight ¼-inch rounds. Dip goat cheese in egg mixture, then dredge on all sides in nut mixture.
- Place on a wax paper-lined baking sheet and freeze for 30 minutes.
- Heat olive oil in a large nonstick skillet over medium-high heat. Cook goat cheese rounds 1 minute on each side or until golden brown.
- Arrange greens, tomatoes, and goat cheese on four salad plates. Drizzle with Sherry-Walnut Dressing.
Article by Julie Rutland.