Warm Goat Cheese Salad with Chile & Chestnuts
An unusual combination in a salad that tastes heavenly. An elegant presentation of deliciousness.
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 pepper.