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Baby Beets And Pistachio Crusted Goat Cheese On Frisee

Type: Vegetables
Courses: Salads
Serves: 4 people

Recipe Ingredients

4 tablespoons 60mlOlive oil - divided
12   Fresh whole sage leaves
2   Prosciutto - julienned
1   Shallot - sliced in rings
1   Pinot noir - (750 ml)
2 tablespoons 30mlBalsamic vinegar
2 tablespoons 30mlSugar
  Salt - to taste
  Freshly-ground black pepper - to taste
12   Red baby beets - trimmed
1   Goat cheese log - (4 to 6 oz)
6 oz 170gPistachios - crushed
1   Frisee - torn bite size
1   Watercress - stems discarded
  Beet greens - from trimmings
1/4 cup 59mlOlive oil

Recipe Instructions

Coat a small saucepan with 2 tablespoons of the olive oil and place over medium heat. Fry the sage until the leaves crisp up, about 2 minutes. Gently remove to a paper towel. Then, fry the prosciutto until crispy and remove with a slotted spoon.

Coat the saucepan with the remaining 2 tablespoons of olive oil. Add the shallot and saute for 2 minutes. Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes. Add the sugar, salt, and pepper. Set the beets in the poaching liquid and cook until tender, about 20 minutes. Set beets aside to cool and reserve the poaching liquid. When cool enough to handle, rub off the beet skins with paper towel. Set aside to cool to room temperature.

With a hot knife, cut the goat cheese log into 4 equal wheels. Lay the crushed pistachios on a flat surface and gently press the cheese into the nuts to coat all sides.

Arrange a handful of frisee, watercress and beet greens on each plate. Lay the beets and goat cheese slices on top. Top with fried sage and crispy prosciutto. Whisk the cooled poaching liquid with olive oil; season with salt and pepper. Drizzle the vinaigrette over each salad and serve immediately.

"FOOD 911 with Tyler Florence - (Show # FO-SP01) - from the TV FOOD NETWORK"


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