Chile Crusted Warm Goat Cheese Salad With Candied Walnuts

Recipe Ingredients

1 lb	454g / 16oz	Goat cheese - divided
		Into 4 round disks
1/4		Cascabel chile - toasted in dry pan,
		Ground in a coffee grinder
1/4 cup	59ml	Pistachio nuts - toasted in dry pan,
		Ground in a grinder or food processor
1/4 cup	36g / 1.3oz	Bread crumbs
		= (Japanese panko, if available)
1 tablespoon	15ml	Olive oil
		Balsamic Vinaigrette
1/2 cup	118ml	Good olive oil
1/4 cup	59ml	Balsamic vinegar
2		Shallots - minced
1 teaspoon	5ml	Finely-chopped fresh thyme leaves
1 teaspoon	5ml	Finely-chopped fresh rosemary leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
		Hot Candied Walnuts
1 cup	237ml	Shelled walnuts
1/4 cup	49g / 1.7oz	Sugar
1/4 teaspoon	1.3ml	Cayenne pepper
1/8 teaspoon	0.6ml	Salt

Recipe Instructions

Crust the cheese with the chile, nuts, and bread crumbs and a little salt. Heat 1 tablespoon olive oil in a nonstick pan (large enough to fit all 4 disks comfortably) on medium heat. Place the crusted cheese in the pan. Heat for 45 seconds, turn with a spatula, and heat for another 45 seconds.

On each of 4 plates, place a round of crusted goat cheese. Drizzle with Balsamic Vinaigrette and sprinkle with the Hot Candied Walnuts.

For the Balsamic Vinaigrette: Combine all ingredients and season with salt and pepper.

For the Hot Candied Walnuts: In a large saute pan on medium heat, place all ingredients. Keep the pan moving until the sugar melts and the ingredients are all melted together. (Be very cautious, can burn easily). Pour mixture onto a greased sheet pan. Leave out to cool. When cool, chop into small pieces. Set aside until needed.

This recipe yields 4 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B58) - from the TV FOOD NETWORK

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