Almond-Coated Goat Cheese, Frisee, and Belgian Endive Salad
The goat-cheese buttons can be made up to twelve hours ahead and chilled in the refrigerator. Cut the goat-cheese package open with kitchen scissors to avoid smashing the cheese.
- Servings: 4
Photography: Earl Carter
Source: Martha Stewart Living, October 2002
- 1/2 cup sliced (not slivered) almonds, lightly toasted
- 1/4 cup olive oil
- 1 eight-ounce log fresh goat cheese
- 1 head frisee
- 2 heads Belgian endive
- 1 1/2 tablespoons sherry vinegar
- Coarse salt and freshly ground pepper
Preheat oven to 375 degrees. Place almonds and oil in separate shallow dishes. Using unflavored dental floss or thread, slice goat cheese into about 1-inch disks.
Dip each disk into oil with one hand, and then into almonds with the other; press nuts into sides to adhere. Place coated disks on a small baking sheet (if not using immediately, cover with plastic wrap, and chill in refrigerator until ready to bake). Reserve remaining oil, and discard any remaining almonds.
Just before serving, transfer baking sheet to oven. Bake until goat cheese is heated through and bottom edge is sizzling, about 10 minutes. Remove from oven, and let disks stand on baking sheet at least 2 minutes.
Meanwhile, tear frisee into bite-size pieces, and cut the endive crosswise into 1-inch lengths. Place in a medium serving bowl; toss with reserved oil and the vinegar, and season with salt and pepper. Divide among serving plates. Using a small spatula, place a warm goat-cheese disk on top of each. Serve immediately.