Warm Goat Cheese Salad with Southern Tier Raspberry Wheat Ale Vinaigrette
Mmmmm goat cheese <3 .. So last summer I went to a Dogfish Head beer dinner and one of my favorite courses was the appetizer. They had a goat cheese salad with peaches and a raspberry vinaigrette and paired it with Festina Peche. The warm goat cheese with the peach and the sour beer. So good. I love goat cheese with fruits so when I saw the cheese and the raspberry ale in my fridge, I decided to use the beer as the fruit in my salad. I heated the beer in a pot with some sugar and honey to get a more concentrated flavor of raspberry. Then I mixed in some olive oil and balsamic vinegar. Breaded and cooked the goat cheese. Threw in some toasted walnuts. Delicious.
1 cup beer
2 tbsp sugar
1 tsp honey
1 tsp balsamic vinegar
2 tbsp olive oil
romaine lettuce (it's what i had on hand.. use different greens if you'd like)
Cut the goat cheese into slices. Press into the shape you want. Beat the egg with a little water. Coat the goat cheese in the flour, then the egg wash, and then the bread crumbs. Place them in the refrigerator while you make the vinaigrette. For the vinaigrette, bring the beer, sugar, and honey to a boil in a pot. Turn the heat to medium and cook for about 5 minutes. Pour into a bowl and mix in the oil, vinegar, and salt. Heat some butter on a pan and cook the goat cheese on both sides until browned. Toast some walnuts on the pan. Now just put all the ingredients together on your salad.