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Gallery Almond-Coated Goat Cheese, Frisee, and Belgian Endive Salad Credit: Earl Carter Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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

Cook’s Notes A knife is not the best tool for cutting soft cheese into neat disks. Try dental floss or fine thread stretched taut between your hands.

Gallery Almond-Coated Goat Cheese, Frisee, and Belgian Endive Salad Credit: Earl Carter

Recipe Summary Servings: 4

Almond-Coated Goat Cheese, Frisee, and Belgian Endive Salad      Credit: Earl Carter

Almond-Coated Goat Cheese, Frisee, and Belgian Endive Salad

Credit: Earl Carter

Almond-Coated Goat Cheese, Frisee, and Belgian Endive Salad

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 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

Directions

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.

Cook’s Notes A knife is not the best tool for cutting soft cheese into neat disks. Try dental floss or fine thread stretched taut between your hands.

Cook’s Notes

A knife is not the best tool for cutting soft cheese into neat disks. Try dental floss or fine thread stretched taut between your hands.

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All Reviews for Almond-Coated Goat Cheese, Frisee, and Belgian Endive Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Almond-Coated Goat Cheese, Frisee, and Belgian Endive Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest