 Recipe Courtesy Volunteer Park Café
Serves 6 | Prep Time: 45 minutes, start to finish
from Edible Seattle Summer 2008
If you have trouble finding blanched hazelnuts, simply rub the skins off with a tea towel after toasting.
12 ounces soft goat cheese (chevre)
1/2 cup hazelnuts, blanched
1/2 cup panko breadcrumbs
2 large eggs
1/4 cup half-and-half
9 ounces (6 big handfuls) mixed salad greens
18 strawberries, sliced
Pomegranate Vinaigrette
Preheat the oven to 350°.
Place the hazelnuts on a baking sheet and toast for 8 minutes. (Make the vinaigrette while the hazelnuts cool.)
Portion the chevre into 2 oz balls, then form the balls into little cakes, about 2” in diameter and 3/4” tall. Refrigerate until ready to bread.
Once hazelnuts are cool, place them in a food processor with the panko. Pulse until a slightly chunky breading is achieved. (The nuts should be no larger than 1/8”.) Transfer to a medium bowl.
Beat the 2 eggs and half-and-half together in a second bowl, until blended.
Remove chevre cakes from the refrigerator. Place one cake in the egg mixture, coating it completely, then turn it in the hazelnut breading, using your hands to ensure the cake is well coated, and set it on a plate. Repeat with the remaining cakes, then refrigerate until just before you’re ready to serve the salad.
To assemble, bake the chevre cakes on a parchment-lined baking sheet at 350° for 5 to 7 minutes, or until they’re warm in the center.
Meanwhile, place salad greens and half the sliced strawberries in a mixing bowl. Toss with vinaigrette to taste (about 3/4 cup for 6 salads). Using a metal spatula, carefully transfer the warm chevre cakes to salad plates. Place the dressed salad next to the cakes, garnish with remaining strawberry slices, and serve immediately.
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