Warm Goat Cheese Salad with Chile & Chestnuts
1 pound fresh goat cheese (chevre), divided into four round disks
1/4 dried Chipotle Chile, toasted in a dry pan and ground in a processor
1/4 cup shelled pistachio nuts, coarsely chopped
1/4 cup bread crumbs, preferably Japanese panko)
1 tablespoon extra virgin olive oil
Balsamic Vinaigrette (recipe follows)
Chestnuts in Maple Syrup, drained
Mix together the ground chile, pistachios, and bread
crumbs, adding a dash of salt.
Roll the goat cheese in the mixture, coating the cheese pieces thoroughly.
Heat the olive oil over medium heat in a skillet
large enough to hold all of the cheese comfortably.
Place the crusted cheese pieces in the skillet and
heat for about 45 seconds. Turn with a spatula and
heat for another 45 seconds.
On each of the four plates, place a piece of the goat
cheeses. Drizzle with the balsamic vinaigrette and
sprinkle with the Chestnuts.
1/2 cup extra virgin olive oil
1/4 cup aged Balsamic vinegar
2 shallots, minced
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh rosemary leaves
Salt and freshly ground black pepper to taste
Combine all ingredients and season with salt and