Warm Goat Cheese Salad with Chile & Chestnuts

Ingredients:

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

Preparation:
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.

================================================= Balsamic Vinaigrette
================================================= 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 pepper.

Directions:

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Warm Goat Cheese Salad with Chile & Chestnuts

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