Sunday, September 25, 2011

Baked Goat Cheese Salad with Red Onion Confit

You had me at confit. Great for a cheese lovers.
Prep time: 2 hours              |              Total time: 3 hours              |            Yield: 4 servings

Goat cheese saucers:
· 4 ounces of goat cheese, 

sliced into 1 inch rounds
· 1 cup breadcrumbs 

· 1 tablespoon of fresh herb medley (basil, oregano, chives) 
· 1 tablespoon garlic, finely chopped
· 1 teaspoon salt
· 1 teaspoon ground pepper

Onion confit:
· 2 onions, very finely chopped
· 2 tablespoons butter
· 1/4 cup of red wine
· 1/2 tablespoon of honey
· Salt and pepper to taste

· 8 cups of arugula or mixed greens
· Olive oil and balsamic vinaigrette

Goat cheese saucers:
1. Marinate goat cheese rounds in olive oil, herbs, garlic, salt, and pepper for an hour to 3 hours in the refrigerator.
2. Line cookie sheet with parchment paper and preheat oven to 375º.
3. In a large bowl, toss breadcrumbs with olive oil, fresh herbs, salt and pepper.
4. Press goat cheese rounds into seasoned breadcrumbs and coat well on all sides.
5. Bake on cookie sheet for 5 minutes until the center is soft to the touch.

Onion confit:
1. In a medium heavy skillet over medium heat, melt butter.
2. Add onions and allow to soften without disturbing for the first 10 minutes, do not stir often but be careful not to brown too quickly.
3. Caramelize onions for about 30-40 minutes stirring gently every 5-10 minutes.
4. Whisk together wine and honey, and add to skillet stirring to incorporate, lower heat and watch carefully until all liquid is absorbed and mixture resembles a thick jam.
5. Season with salt and pepper and remove from heat.

Source: Adapted from Tree Hugger.

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