Warm Wisconsin Chevre Balls Rolled in Roasted Hazelnuts on a Bed of Greens in Citrus Vinaigrette
- 1/2 cup finely chopped, roasted hazelnuts
- 6 ounces chevre
- assorted greens: spinach, watercress, lettuce, etc.
- 2 apples or pears, sliced
- fresh strawberries, raspberries, or grape clusters (optional)
Instructions:
We use Wisconsin goat cheese because of its mild flavor and freshness: However, if you have a favorite chevre, that would work as well. We often vary the nuts from hazelnuts to walnuts, pecans, or black and white sesame seeds. This salad is best prepared in individual portions, just before serving.
- Place the finely chopped, roasted hazelnuts in a flat bowl.
- Divide the cheese into 4 equal pieces. Roll the cheese into balls. Form 2'inch wide rounds by flattening the balls with the palm of your hand. Roll these in the chopped nuts. Set the cheese rounds aside, and prepare the vinaigrette (recipe below).
- Wash and dry greens, and tear. When you are ready to serve the salad, toss the greens in enough vinaigrette to lightly coat. Divide the greens onto 4 plates.
- Place the chevre balls in a dry, hot skillet over low heat. Cook for 2 to 3 minutes. Do not flip them. Place the cheese on top of the greens, and arrange the fruit around it. Serve immediately.