Crispy Goat Cheese (vgo) Recipe
smoked golden beet, hazelnut, dried figs, prosciutto, greens, orange poppy citronette
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Ingredients
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Main Ingredients
Orange Poppy Citronette
Method
Preparation
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the smoked golden beets in foil and roast for 30-40 minutes until tender. Let cool, then peel and slice thinly.
- 2
Toast the Hazelnuts
Spread the hazelnuts on a baking sheet and toast in the oven for about 10 minutes, or until they're golden brown. Allow to cool, then chop roughly.
- 3
Prepare the Goat Cheese
Form the goat cheese into small patties (about 1 oz each).
- 4
Coat the Goat Cheese
Roll each goat cheese patty in the chopped hazelnuts, pressing lightly to adhere.
Cooking
- 5
Assembly
- 6
Assemble the Salad
On a serving plate, arrange the mixed greens, sliced smoked golden beets, and pieces of prosciutto. Top with the crispy goat cheese patties and dried figs.
- 7
Make the Citronette
In a small bowl, whisk together the orange juice, olive oil, poppy seeds, honey, salt, and pepper until well combined.
- 8
Dress the Salad
Drizzle the orange poppy citronette over the salad before serving.