Recipe by KellyMac6
Another Williams-Sonoma recipe that takes into account the seasonality of produce and uses what is available during the winter. A great wake up for your taste buds after too much winter comfort food.
Top Review by Sydney Mike
Can't recall that I've ever used goat cheese in any recipe, but I recently got acquainted with several other cheeses I'd never had before, so wanted to try this one as well, & must say, I was pleasantly happy with the results, what with the oranges, the nuts & the cheese! Very tasty, & of course, my other half really liked it, so how can I go wrong with that! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in the current Pick A Chef]
For Champagne Vinaigrette
- 1 tablespoon champagne vinegar or 1 tablespoon white wine vinegar
- 1⁄2 orange, zest of
- 1 tablespoon fresh orange juice
- 1 teaspoon Dijon mustard
- 1⁄4 cup olive oil
- salt & freshly ground black pepper, to taste
- 8 ounces log goat cheese
- 1 cup finely chopped toasted pecans
- 1 head frisee, leaves torn
- 1⁄2 head radicchio, thinly sliced
- 4 Belgian endive, thinly sliced
- 4 oranges, peeled and segmented
Directions See How It's Made
- Preheat an oven to 350ºF.
- To make the vinaigrette, in a small bowl, whisk together all the ingredients blend until emulsified. Set aside.
- Cut the goat cheese into 1-oz. rounds. Using your fingers, carefully reshape any uneven rounds. Put the pecans in a breading pan or small bowl. Roll the goat cheese rounds in the pecans, pressing lightly so they adhere, then transfer to a baking sheet. Bake until the cheese is just soft and warm, 5 to 7 minutes.
- Meanwhile, in large bowl, combine the frisée, radicchio and endive. Add the vinaigrette and toss to coat the greens evenly. Divide among 8 salad bowls or plates. Using a metal spatula, transfer 1 goat cheese round to each salad and garnish with the orange segments. Serve immediately.