GREEN SALAD WITH APPLES AND WARM HAZELNUT-CRUSTED GOAT CHEESE

GREEN SALAD WITH APPLES AND WARM HAZELNUT-CRUSTED GOAT CHEESE image

Categories Salad

Yield 8

Number Of Ingredients 12

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2-4 small red onions, thinly sliced
1/2 c Sherry wine vinegar
3/4 c.+ 2 Tbls. olive oil
1 11oz log soft fresh coat cheese, cut into 8 rounds
1 c. finely chopped toasted hazelnuts
1 c. fresh breadcrumbs made from soft French bread
2 large egg yolks
1/4 c. water
2 shallots, minced
15 c. baby greens
3 red apples, halved, cored and thinly sliced
1/2 c. hazelnuts, toasted

Steps:

Preheat oven to 400. Toss onions, 1/4 c. vinegar and 1/4 c. oil on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until onions are lightly carmelized, turning often, about 30 min. Cool. (can be made 1 day ahead, chilled and brought to room temp. before using). Press each goat cheese round into 1/2" thickness. Mix 1 c. chopped hazelnuts and breadcrumbs in a med. bowl to blend. Whisk egg yolks and 1/4 c. water in a small bowl. Dip cheese rounds into the yolk mixture, then into the breadcrumb mixture, coating completely and pressing gently to adhere. Place on baking sheet. cover; chill at least 30 min. or overnight. Whisk 1/4 c. vinegar and shallots in another small bowl. Gradually whisk in 1/2 c. olive oil. Season to taste with salt and pepper. Set dressing aside. Heat 2 Tbls. oil in heavy large skillet over med-high heat. Add cheese rounds; cook until outside is crisp and brown, about 2 min. per side. Remove from heat. Toss greens and apples in a large bowl with enough dressing to coat. Divide among 8 plates. Top with onions, goat cheese and nuts.