I made the most divine dinner tonight, which featured my latest food obsession: goat cheese. So creamy, so smooth, so tangy so…expensive. But its one of those things that is just so decadent and delicious I feel like the state of nirvana it puts me in makes it worth it. Without further ado, here is the recipe for warm goat cheese and fig salad. (portions are for one, but you can easily adjust to fit any number of people) It may look like a lot to do but I promise its so quick and easy to put together.
3 slices of goat cheese (I recommend dipping your knife in hot water before each slice)
1 Egg
Panko Breadcrumbs-I add a dash of salt and pepper and dried basil
4 Figs (I used black mission) cut lengthwise
Caramelized Onions (recipe follows)
Mustard Vinaigrette (recipe follows)
Field Greens
Caramelized Onions: (These were SO GOOD)
1/2 Red onion cut into wedges
1 Tbsp. Balsamic Vinaigrette
1 Tbsp. Soy Sauce
2 Tbsp. Olive Oil
1 Tbsp. Sugar
Preheat oven to 300. Place the onions in a baking dish. Add the other ingredients and stir. Bake for about 40 minutes stirring occasionally.
Dressing:
1/3 Cup Newman’s Own Olive Oil and Vinegar salad dressing
1-2 Tbsp. Brown Mustard (I use Boar’s head deli-style mustard)
Put ingredients in a container and shake to incorporate.
Place the fig slices on a hot sauté pan for about 3 minutes on each side or until a nice golden caramelized color forms. Set aside.
Dip slices of goat cheese in the egg mixture and then coat with the panko breadcrumbs. Cook in a little bit of olive oil in a sauté pan on medium-high heat for about 1 minute on each side.
Assemble the figs, caramelized onions, and warm goat cheese on a bed of field greens. Use dressing as needed. Enjoy. (immensely)
