WARM GOAT CHEESE WITH WASABI PEA CRUST, PEAS, AND GREENS

Warm Goat Cheese with Wasabi Pea Crust, Peas, and Greens image

Yield serves 6 as an appetizer

Number Of Ingredients 11

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2 cups wasabi peas
1 12-ounce log firm fresh goat cheese
3/4 cup extra-virgin olive oil
1/2 tablespoon wasabi paste
3 tablespoons rice-wine vinegar
1 tablespoon mayonnaise
Pinch of sugar
Coarse salt
5 ounces sugar snap peas, ends trimmed and string removed (about 1 1/2 cups)
5 ounces snow peas, trimmed (about 1 1/2 cups)
6 ounces pea shoots

Steps:

Place 1 1/2 cups wasabi peas in the bowl of a food processor fitted with the metal blade. Process until a coarse powder forms; transfer to a large plate.
Slice the goat cheese log into 6 1-inch-thick disks. Pour 1/2 cup olive oil on a small plate. Place the disks, one at a time, in the oil, turning to completely coat. Dredge in the wasabi powder, turning to coat all sides, and shake off excess. Transfer to a baking sheet; cover with plastic wrap. Refrigerate 1 hour.
Preheat the oven to 425°F. Prepare an ice-water bath, and set aside. In a small bowl, whisk together the wasabi paste and vinegar. Whisk in the mayonnaise, sugar, and remaining 1/4 cup oil until mixture is smooth. Season with salt; set aside.
Bring a medium saucepan of water to a boil, and generously add salt. Add the sugar snap and snow peas; blanch until they are tender and bright green, about 2 minutes. Drain in a colander; transfer the peas to the ice-water bath to stop cooking and preserve their color. Drain; pat dry with paper towels.
Remove the coated goat cheese disks from the refrigerator. Bake until soft and hot in the center, about 7 minutes. Remove from the oven.
Combine the blanched peas, pea shoots, and remaining 1/2 cup wasabi peas in a large bowl. Season with salt, and drizzle with wasabi paste dressing. Toss well to lightly coat, and divide among 6 salad plates. Place 1 goat cheese disk on each plate, and serve immediately.