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Goat Cheese, Asian Pear, And Baby Greens In Sherry Dijon Vinaigrette


1 log of goat cheese -- cut into rounds, each about 1/2 thick
1 Egg yolk
1 tablespoons water
1/2 cup panko bread crumbs
1 recipe Sherry Vinaigrette
1 Asian Pear -- with peel
Mache or other nice greens

The Sherry Dijon Vinaigrette can be made the day before the party.
The Goat Cheese can be breaded several hours before service and refrigerated.

1. Place the shallots, salt, pepper and sugar in a blender. Add the vinegar and mustard and blend until smooth, 30 to 40 seconds.

2. Slowly blend in the extra virgin olive oil. Refrigerate.

For the Goat Cheese

Have the goat cheese very cold and cut with a wet knife into rounds, one for each plate.
Mix the egg yolk with water.
Dip cheese into the egg yolk mixture an then into the panko bread crumbs.

This can be done several hours ahead and refrigerated.

At serving time heat a non stick fry pan with a drizzle of oil oil.
Fry the rounds until crispy.

For the Asian Pear

Cut the Asian Pear in half and take out the core and seeds with a melon baller. Then slice the pear into thin slices. Put a little of the Vinaigrette over the slices to keep them white.

To Plate at time of service

Toss the mache with a little of the dressing and place a small amount on the salad plate, next to the greens place 5 thin slices of Asian pear. Then a slice of the warm crispy goat cheese.

Sherry Vinaigrette


1/4 cup Sherry vinegar
2 teaspoons Dijon mustard
1 Shallots -- minced
1/3 cup Olive oil
Salt and pepper


Mince shallots finely, add to other ingredients and mix.