pretty by the bay

I haven’t been myself lately. Work has been busy, I’ve been traveling (with more travel scheduled for next week), and I’m a bit out of sorts. I like my usual routine of cooking dinner each night. I like dining out, too, but I’ve been eating too many meals on the run, which makes me feel bloated and rushed and grouchy. Therefore, I came home last night with a bag of groceries and a strong desire to relax at the stove. I grilled a delicious filet mignon and partnered it with the best possible salad: simple mixed greens topped with warm goat cheese.

Goat cheese seems to be one of those polarizing foods; people love it or hate it. Obviously, I’m part of the love group. I love the taste, the smell, and most of all the texture, which only gets better when you serve the cheese warm. My mom, on the other hand, is the captain of Team Hate. She insists goat cheese smells like dirty socks and claims she will never eat it. Really Mom? Even if I promise it will be crispy on the outside, melty on the inside?

If you share my passion for goat cheese, try this salad, based on a recipe from my beloved Ina Garten. You’ll find the original here. Ina makes her own salad dressing; I prefer to use good ol’ balsamic vinaigrette since emulsifying homemade dressing is not one of my culinary talents.

Salad with Warm Goat Cheese

adapted from Ina Garten’s Barefoot Contessa Parties!

For two servings:

4 oz goat cheese, plain or herbed

1 egg white, beaten with a splash of water

1/4 c breadcrumbs (I use whole wheat)

1 tbsp grated parmesan cheese

fresh cracked pepper, to taste

1/2 tbsp butter*

1/2 tbsp olive oil

mixed greens, approximately 2 cups per serving

vinaigrette of your choosing (recommended: balsamic)

In a small bowl, combine breadcrumbs, parmesan cheese and pepper. Slice the goat cheese into four equal rounds. (Ina suggests using unflavored dental floss, but I never have that on hand and find a sharp knife works just as well.) Dip each round into the egg white and then into the breadcrumb mixture, coating all sides. Transfer coated rounds to a plate and refrigerate for at least 15 minutes.

Heat the butter and oil in a nonstick pan over medium high heat, until it almost begins to smoke. Brown the goat cheese rounds for 1 to 2 minutes per side, until golden but not melted, turning carefully (they will be fragile). Remove from pan and serve on top of  mixed greens, two per salad, with vinaigrette to taste.

A note about butter:

I love butter. I’d bathe in it if I could. I recognize it’s not the healthiest fat and therefore use it in moderation, especially in recipes like this where butter really makes the difference. Only a tiny bit is required to give the goat cheese great color and flavor; I strongly suggest using it in combination with olive oil.