Warm Goat Cheese Salad

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Serves 6

From: Mark David

This is adapted from an excellent magazine, Cook’s Illustrated, produced in our home state of Massachusetts. 

Ingredients

2 cups balsamic vinegar – not the really expensive kind
1-1/2 lbs fresh beets
3 oz white Melba toasts or Zweiback, about 2 cups
1 egg
1 tablespoons Dijon mustard
Fresh thyme, enough for 1 tablespoon of leaves chopped
Fresh chives, enough for 1 tablespoon chopped

12 oz goat cheese, in log shape if possible.  Vermont Butter & Cheese is a great brand!
3/4 cups shelled walnut pieces
12 cups fresh hearty greens
Olive oil
Black pepper, in a grinder

Instructions

Make the vinegar syrup

  1. Put the vinegar in a saucepan, and turn the heat to very low.
  2. Cook very slowly, for 3-4 hours, stirring occasionally.
  3. Remove from heat when vinegar is slightly syrupy. It should turn very syrupy as it cools. If not – return to low heat for a while longer.

Roast the beets

  1. Preheat oven to 450F.
  2. Trim the beets, but do not peel.
  3. Tear a 2-3 foot sheet of aluminum foil
  4. Place the whole beets on top of one half of the foil. Fold the other half over and crimp the edges tightly shut.
  5. Place the package in the oven, and roast for 90 minutes.
  6. Remove the package from the oven. Tear open, but BE CAREFUL because steam will pour out.
  7. Let the beets cool, then peel with your fingers. Cut lengthwise into small wedges.

Prep the cheese rounds

  1. Prep the cheese rounds.
  2. Process Melba toasts in food processor until fine and even crumbs, about 1 ½ minutes.
  3. Put crumbs in bowl, and stir in pepper.
  4. Whisk eggs and mustard together in another bowl.
  5. Chop thyme leaves and chives.
  6. Cover a baking sheet with wax paper.
  7. Divide cheese into 12 evenly sized pieces. Roll each piece into a ball.
  8. 6 cheese balls at a time:
    • Roll each ball in herbs to coat lightly.
    • Turn each piece in egg mixture to coat.
    • Transfer to Melba crumbs and turn to coat.
    • Flatten into disc about 1 ½ inches wide and 1 inch thick.
    • Set on baking sheet.
  9. Put the baking sheet in the freezer for at least 30 minutes.

Toast the walnuts

  1. Spread the walnuts in a dry sauté pan over high heat.
  2. Shake frequently, and remove from heat when nutmeats are lightly browned on all sides, and fragrant.

Assemble and Serve

  1. Preheat oven to 475F, and adjust rack to uppermost position.
  2. Wash the greens, and dry them.
  3. Remove cheese rounds from freezer, and brush tops and sides evenly with olive oil.
  4. Place baking sheet in oven, and bake until crumbs are golden brown and cheese is slightly soft, 7-9 minutes or 9-12 minutes if cheese is completely frozen.
  5. Meanwhile, toss with the minimum possible amount of olive oil to coat. If you have an oil mister, this would be ideal.
  6. Place greens in individual bowls.
  7. Place a few beet slices in the salad.
  8. Sprinkle toasted walnuts over.
  9. Place 2 cheese rounds on each salad.
  10. Drizzle a small amount of balsamic syrup over all, and serve.