Living Well

Chef Mark Shoopman's Toasted Goat Cheese Salad

Chef Mark Shoopman prepares a Toasted Goat Cheese Salad for Mother's Day. Make it for your Mom!

Mother’s Day Toasted Goat Cheese Salad

By Certified Executive Chef Mark Shoopman, CEC, CFBE

This recipe will yield 4-5 nice salads.

Salad Ingredients:

1 heads Boston Butter Lettuce, torn into bitesize pieces

3 cups Spring salad mix lettuces

8 each Bacon strips, cooked crisp, drained and cut into bite size pieces

1 cup Artichoke hearts, quartered

1 cup Cherry tomatoes, halved

1 cup Red onion, Julienned

½ cup Organic Pine nuts, toasted

1 cup Baby Sweet bell peppers, yellow, red, orange, sliced into rings

1 cup Panko bread crumbs

4 large Radishes, sliced thin

Goat Cheese Ingredients and Preparation:

8 ounce Log of Goat Cheese

2 each Eggs, stirred with a fork

¾ cup Panko bread crumbs

Pinch Sea salt and pepper

1 tablespoon Olive oil

1 tablespoon Salted butter

Slice the goat cheese into ½ inch slices. Dip into the egg yolk and then coat with the panko bread crumbs seasoned with salt and pepper. Place in the refrigerator for 15 minutes to firm up.

In a medium size skillet, heat the olive oil and butter until it shimmers over medium-high heat. Place the goat cheese medallions in the skillet and brown quickly on each side until golden. They need not be melted in the middle just warmed through.

Remove from skillet and keep warm for service.


 


 


 


 


 

Vinaigrette Dressing Ingredients:

¼ cup unfiltered cider vinegar

¼ cup Raw Unfiltered organic honey

2 each Garlic clove, minced or mashed

¾ cup extra virgin olive oil

1 each FRESH lemon juice from 1 small lemon

 

1 teaspoon Dijon mustard

 

To taste Kosher or sea salt

 

To taste Freshly ground black pepper

 

Prepare the Vinaigrette Dressing:

Finely mince or mash the clove of Garlic. Whisk the garlic with the cider vinegar and Dijon mustard. Add the honey, and whisk until mixed well. Squeeze the fresh lemon into the dressing and then add the olive oil in a slow drizzle while whisking briskly until incorporated. Season with the salt and pepper Chill. If desired this dressing can be mixed all at once in a mason jar.

Presentation:

Toss the salad greens in the chilled dressing. On chilled salad plates, carefully mound the lettuce and them artfully arrange all the other ingredients on top finishing with the warm goat cheese medallions and serve.


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