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Ingredients
- 1/3 cup fine dry bread crumbs
- 1/3 cup toasted walnuts
- 1 teaspoon Emeril's Essence
- 1 cold 6-ounce log fresh goat cheese, cut crosswise into 4 thick slices
- 1 egg white, beaten
- Mixed salad greens
- 2 slices bacon, cooked until crisp
Details
Adapted from foodnetwork.com
Preparation
Step 1
In a food processor, pulse the bread crumbs, walnuts, and Essence until the nuts are ground, being careful not to over-grind. Place in a shallow dish.
Dip the cheese slices in the egg white, then into the bread crumb mixture, turning to coat on all sides and pressing to adhere. Place on a plate and refrigerate 30 minutes to 1 hour.
Preheat the oven to 400 degrees F.
Place the greens and bacon in a large bowl and toss with a small amount of balsamic viniagrette dressing to coat. Divide among 4 salad plates.
On a small, lightly greased baking sheet, bake the goat cheese rounds until golden brown and softened, about 5 minutes. Remove and transfer 1 or 2 rounds to each salad. Garnish as desired.
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