When I lived in the South of France, my most favorite activity was going to market on a daily basis. I never got tired of looking at the beautiful vegetables and cheeses! Among many other things, I developed a strong love for goat cheese, and this salad quickly became a favorite lunch.\
This delightful salad is easy to prepare, and is sure to wow your taste buds! Experience a variety of summer flavors that gradually transition from the tang of the balsamic dressing into the smooth and velvety flavor of the warm goat cheese.
Balsamic-Mustard Dressing (recipe below)
1 egg, beaten
1 T. Olive Oil
Freshly Ground Black Pepper
Begin by making the Balsamic Mustard Dressing (see recipe below). Set aside.
Wash lettuce and arrange on serving platter. Slice radishes paper thin and arrange atop lettuce.
Prepare goat cheese medallions by slicing goat cheese log into ½ inch slices. Brush medallions completely with egg, and roll in bread crumbs until covered. In a skillet, heat olive oil on medium heat. Add goat cheese medallions and cook until bread crumbs crisp and brown, and the cheese begins to soften.
Add cheese medallions to salad. Drizzle with balsamic-mustard dressing, sprinkle with freshly ground pepper and serve immediately.
Makes about 1 ½ cups
½ cup balsamic vinegar
2 teaspoons plain Dijon mustard, or more to taste
1 large clove garlic, minced
2 teaspoons brown sugar
1 teaspoon Fine Sea Salt, or to taste
Freshly ground black pepper
1 cup olive oil or other vegetable oil
Place the vinegar, mustard, garlic, brown sugar, salt, and pepper in a medium bowl. Whisk until smooth. Pour in the oil in a stream and whisk to emulsify. Taste for seasoning and serve over salad or transfer to a container and refrigerate until ready to use.