Ingredients`
Vinaigrette:
1 tablespoon olive oil
1 medium shallot, finely chopped
3/4 cup freshly squeezed orange juice
2 teaspoons grated orange zest
1/2 teaspoon Dijon-style mustard
1 teaspoon honey
1-1/2 tablespoons rose nectar or 1 1/2 tablespoons honey plus 1/2 teaspoon rose water
1-1/2 tablespoons champagne or white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Vinaigrette:
1 tablespoon olive oil
1 medium shallot, finely chopped
3/4 cup freshly squeezed orange juice
2 teaspoons grated orange zest
1/2 teaspoon Dijon-style mustard
1 teaspoon honey
1-1/2 tablespoons rose nectar or 1 1/2 tablespoons honey plus 1/2 teaspoon rose water
1-1/2 tablespoons champagne or white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Goat Cheese:
10.5-ounce log fresh goat cheese
1/3 cup flour
1 egg, beaten with 1/2 teaspoon water
3/4 cup panko crumbs
1/4 cup ground almonds
1/4 teaspoon salt
3 to 4 tablespoons vegetable oil
10.5-ounce log fresh goat cheese
1/3 cup flour
1 egg, beaten with 1/2 teaspoon water
3/4 cup panko crumbs
1/4 cup ground almonds
1/4 teaspoon salt
3 to 4 tablespoons vegetable oil
Salad:
1 medium head red-leaf lettuce
1 medium head Boston lettuce
1-1/2 pints fresh strawberries, cored and sliced
sliced almonds, for garnish (optional)
1 medium head red-leaf lettuce
1 medium head Boston lettuce
1-1/2 pints fresh strawberries, cored and sliced
sliced almonds, for garnish (optional)
Directions
To prepare dressing, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the shallot and sauté until softened, about 1 minute. Add the orange juice and zest. Raise the heat to medium-high and continue cooking, stirring occasionally, until the mixture thickens to a syrupy consistency, about 5 to 7 minutes.
To prepare dressing, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the shallot and sauté until softened, about 1 minute. Add the orange juice and zest. Raise the heat to medium-high and continue cooking, stirring occasionally, until the mixture thickens to a syrupy consistency, about 5 to 7 minutes.
Transfer the juice-shallot mixture to a small bowl and combine with the mustard, rose nectar, honey, vinegar, salt and pepper. Gradually whisk in the olive oil. Taste and adjust seasoning if necessary. Set aside.
In a small dish, combine the panko crumbs, ground almonds and salt. Place the flour, egg and panko-almond mixture in three separate shallow dishes.
Slice the goat cheese log into 12 rounds. Coat the goat cheese slices in flour, dip in the beaten egg, then coat with the panko-almond mixture. Press the cheese rounds lightly into the crumbs mixture to make sure that they adhere well and set them aside while you assemble the salads.
Wash and dry the two heads of lettuce and tear them into bite-sized pieces. Toss to combine and divide amongst four salad plates. Arrange the strawberry slices on top of the lettuce and garnish with a few sliced almonds, leaving space in the center for the fried goat cheese rounds. Set the dishes aside.
In a large skillet, heat the vegetable oil over medium-high heat. Add the cheese rounds in a single layer and fry until light golden-brown on the first side, about 2 minutes. Being very careful not to break the crust, turn the rounds over and fry for another 2 minutes. Transfer to a paper towel-lined plate to blot any excess oil.
Arrange three of the rounds in the center of each salad plate. Drizzle with the vinaigrette and serve immediately.
Old Fashioned Rose Water Recipe
Items Needed:
Rose Petals
Distilled Water
Enamel Pot (any size)
Distilled Water
Enamel Pot (any size)
Directions:
Fill the bottom of an enamel pot with the rose petals a few inches deep. Pour distilled water over the petals until they are just covered.
Turn on heat for the water to be steaming hot, but do not boil. Let the water steam until the petals have lost their color, the water has taken on the color of the rose petals and you see rose oil skimming the surface. This will take approximately 60 minutes.
Strain the water and squeeze out the liquid from the rose petals, this is your rosewater.
