Baby Beets And Pistachio Crusted Goat Cheese On Frisee

Recipe Ingredients

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

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

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