Salade d'hiver

salade d’hiver

2 green apples, peeled and shaved
1/2 of a celery root, peeled and shaved
1-2 large beets, peeled and shaved
8 radishes, shaved
2 cups rocket (arugula)
2 cups watercress
2 tablespoons olive oil
1/3 cup coarsely chopped pecans
2 tbsp butter
2 tbsp brown sugar
½ teaspoon cinnamon
½ teaspoon cayenne pepper
Louisiana Hot Sauce ™ to taste
8 ounces goatmilk cream cheese, preferably Snofrisk™
2 shallots, peeled and diced
Zest from 2 clementines, satsumas or small oranges
¼ cup all-purpose flour
1 egg, lightly beaten
1/3 cup panko crumbs
¼ cup ground pecans
½ cup prepared Maison Vinaigrette (see recipe index)

In a medium mixing bowl, toss beets, apple, and celery root with vinaigrette. Set aside.
Melt ½ the butter in a small saucepan over medium heat. Add brown sugar, cinnamon, cayenne and a few drops of hot sauce. Allow the sugar/butter mixture to melt. When it starts to bubble, add pecans and toss to coat evenly. Cook over medium heat for approximately 1 minute. Remove from pan and allow to cool on a cookie sheet lined with foil or parchment paper.
Break up goat cheese and incorporate the diced shallots and zest into the goat cheese. Season to taste with fresh pepper. Form goat cheese mixture into 8 small equal-sized patties.
In a small bowl or shallow pan, combine the panko and ground pecans. Coat goat cheese discs with flour, then dip them into lightly beaten egg, and then dip them into panko bread crumbs until coated completely.

Add olive oil to a large sauté pan and heat over medium heat until almost smoking. Add the goat cheese discs and cook for two minutes on each side or until golden brown and crispy on the surface.

To assemble salad: In a large mixing bowl, dress the greens with vinaigrette. Arrange salad components in the following order distributing evenly among 4 chilled plates: dressed greens, chilled beet mixture, 2 warm cheese disc, toasted pecans. Serve immediately and enjoy.
Serves 4.