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  • All Year
  • 45 minutes
  • Serves 2-4

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Fig Balsamic Vinegar

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Herbes de Provence Olive Oil

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Hawaiian Black Lava Sea Salt

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Warm Goat Cheese Salad with Frisee

A classic French salad. Serves four as a first course, or a light dinner for two.

Ingredients

  • 2 slices white, wheat, or country bread, crusts removed, cut into cubes; or 1 C unseasoned breadcrumbs
  • Fresh ground pepper
  • SOOC Hawaiian Black Lava Sea Salt
  • 1 large egg, beaten
  • 7-8 oz. fresh goat cheese (chèvre)
  • 1 small shallot, minced
  • 2 small, or 1 large head of frisée lettuce, cut through once or twice depending on the size
  • 4 tsp. SOOC Fig Dark Balsamic
  • 1/2 C SOOC Herbes de Provence Olive Oil
  • 4 slices bacon, cut with scissors into 1/2 inch pieces

Directions

  • 1. In a food processor pulse the bread cubes with salt and pepper to taste until you have crumbs. If using store-bought bread crumbs season to taste with the salt and pepper.
  • 2. Form the goat cheese into 4 medallions, about ¾ inch thick. Coat in the egg wash, then the bread crumbs. Place on a plate in the refrigerator to chill.
  • 3. Add the shallot to a bowl with the Fig Dark Balsamic. Whisk in the Herbes de Provence Olive Oil until combined. Season to taste with more French Black Lave Sea Salt and pepper. Test with a piece of the frisée then dress the greens. Plate the greens on a platter or individual plates.
  • 4. Bring a skillet to medium-high heat. Add the snipped bacon pieces and cook until crispy. Using a slotted spoon remove the bacon to a paper towel to drain. Pour the hot bacon grease into a non-stick pan. Bring the pan to medium heat and take the goat cheese medallions from the refrigerator. Cook on both sides until browned, about 2-3 minutes per side.
  • 5. Place the warmed goat cheese over the greens and serve immediately.

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Warm Goat Cheese Salad with Frisee

  • All Year
  • 45 minutes
  • Serves 2-4

A classic French salad. Serves four as a first course, or a light dinner for two.

Ingredients

  • 2 slices white, wheat, or country bread, crusts removed, cut into cubes; or 1 C unseasoned breadcrumbs
  • Fresh ground pepper
  • SOOC Hawaiian Black Lava Sea Salt
  • 1 large egg, beaten
  • 7-8 oz. fresh goat cheese (chèvre)
  • 1 small shallot, minced
  • 2 small, or 1 large head of frisée lettuce, cut through once or twice depending on the size
  • 4 tsp. SOOC Fig Dark Balsamic
  • 1/2 C SOOC Herbes de Provence Olive Oil
  • 4 slices bacon, cut with scissors into 1/2 inch pieces

Directions

  • 1. In a food processor pulse the bread cubes with salt and pepper to taste until you have crumbs. If using store-bought bread crumbs season to taste with the salt and pepper.
  • 2. Form the goat cheese into 4 medallions, about ¾ inch thick. Coat in the egg wash, then the bread crumbs. Place on a plate in the refrigerator to chill.
  • 3. Add the shallot to a bowl with the Fig Dark Balsamic. Whisk in the Herbes de Provence Olive Oil until combined. Season to taste with more French Black Lave Sea Salt and pepper. Test with a piece of the frisée then dress the greens. Plate the greens on a platter or individual plates.
  • 4. Bring a skillet to medium-high heat. Add the snipped bacon pieces and cook until crispy. Using a slotted spoon remove the bacon to a paper towel to drain. Pour the hot bacon grease into a non-stick pan. Bring the pan to medium heat and take the goat cheese medallions from the refrigerator. Cook on both sides until browned, about 2-3 minutes per side.
  • 5. Place the warmed goat cheese over the greens and serve immediately.