Fried Goat’s Cheese Salad Recipe
Pickled grilled beets, Hannah Brook Farm greens, radish, green beans, tarragon emulsion
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Ingredients
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Salad Ingredients
Tarragon Emulsion Ingredients
Method
Preparing the Tarragon Emulsion
- 1
Make the Emulsion
In a blender, combine the tarragon leaves, olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper. Blend until smooth and emulsified. Adjust seasoning to taste.
Preparing the Salad
- 2
Fry the Goat's Cheese
Slice the goat's cheese into rounds. Heat a non-stick skillet over medium heat and add a small amount of olive oil. Once hot, add the goat's cheese rounds and fry until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
- 3
Prepare the Vegetables
In a pot of boiling water, blanch the green beans for 3-4 minutes until tender-crisp. Remove and immediately place in ice water to stop cooking. Slice radishes thinly.
- 4
Assemble the Salad
In a large bowl, combine the mixed greens, pickled grilled beets, blanched green beans, and radishes. Drizzle with the tarragon emulsion and toss gently to combine. Top with the fried goat's cheese rounds.