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Cherry, Goat Cheese & Candied Walnut Salad + Cherry Balsamic Vinaigrette

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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 cups mixed greens such as green and red leaf lettuce, arugula and baby spinach
  • 1/2 cup dried tart cherries
  • 1/2 cup candied walnuts recipe below
  • 4 crusted goat cheese medallions recipe below
  • Cherry Balsamic Vinaigrette to taste recipe below
For Walnuts
  • 1 cup walnut halves
  • 1/4 heaping cup loose brown sugar
For crusted goat cheese
  • 4 1 ounce slices goat cheese (see note below)
  • 3 Tablespoons breadcrumbs
  • 3 Tablespoons panko
  • 1 egg lightly beaten
  • 3-4 teaspoons olive oil
For Cherry Balsamic Vinaigrette
  • 1/2 cup cherry juice
  • 2 Tablespoons balsamic vinegar
  • 1 garlic clove minced
  • 1 scant tablespoon honey
  • 1/4 cup olive oil
  • pinch of salt and pepper

Method
 

For dressing:
  1. Place 1/2 cup cherry juice in a small saucepan over medium heat. Simmer until reduced to 1/4 cup. Place minced garlic in a medium bowl, add reduced cherry juice. Whisk in vinegar and honey. Slowly whisk in oil drop by drop until well combined. Season with a salt and pepper.
For the candid walnuts:
  1. Line a baking sheet with parchment paper or a silpat. In a medium nonstick skillet heated to medium heat, add walnuts and sugar and stir constantly until sugar has melted and coated the walnuts, no more than 5 minutes. Pour onto prepared baking sheet and spread out to prevent clumping. Once dry store in an airtight container.
For the goat cheese:
  1. Combine breadcrumbs and panko on a plate dip 1 ounce goat cheese medallion into beaten egg and then into breadcrumb mixture. Add olive oil to a nonstick skillet, place goat cheese medallions in skillet and cook for ~3 minutes total, flipping once when underside is lightly browned.
For salad:
  1. Combine greens, dried cranberries and walnuts. Toss with desired amount of dressing. Divide onto plates and top each serving with one warm goat cheese medallion.

Notes

If you can't find pre-portioned goat cheese medallions, slice a piece off a goat cheese log and using your fingers lightly form it into a patty. Freezing the log for about 5 minutes before slicing might help the process.