Monday, March 9, 2009

Warm Brussel Sprout Salad with Carmelized Goat Cheese

I made this warm brussel sprout salad with carmelized goat cheese tonight and it was awesome. I loved it which is saying something! I found the recipe in the Spetmeber 2008 issue of Food and Wine.

Total prep and cooking time: 45 minutes

1 Granny Smith Apple-peeled, quartered and cored
2 Tablespoons EVOO
Kosher Salt

1 Tablesoon water
1 Tablespoon cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon very finely chopped shallot
1/2 cup plus 1 Tablespoon canola oil
fresh ground pepper

2 Tablespoons pine nuts
One 6 ounce piece of smoked ham cut into 1/3-inch dice
1 pound brussel sprouts, leaves separated and cores discarded
1 Fuji apple, cut into 1/3-inch dice
2 Tablespoons chopped flat leaf parsley
One 4 ounce piece of chilled Bucheron (semi-aged goat cheese) quartered
1 1/2 teaspoon snipped chives

1. Preheat the oven to 425. In a small baking dish, toss the granny smith apple quarters with 1 Tablespoon of the olive oil and season with salt. Roast the apple quarters for about 15 minutes until they are very tender and browned in spots.

2. Scrape the apple and its juices into a blender. Add the water, cider vinegar, Dijon mustard, shallot and the remaining 1 Tablespoon of olive oil to the blender. With the machine on, slowly pour in 1/2 cup of the canola oil and puree until the dressing is smooth. Season the dressing with salt and pepper and refrigerate.

3. In a very large skillet, toast the pine nuts over moderate heat, shaking the skillet until the nuts are golden, about 4 minutes. Transfer the nuts to a plate to cool.

4. in the same skillet, heat the remaining 1 Tablespoon of canola oil. Add the ham and cook over moderately high heat until browned in spots about 2 minutes. Add the brussel sprout leaves and fuji apples and season with salt and pepper. Cook stirring, until the leaves wilt slightly, about 3 minutes. Add the pine nuts, parsley and 6 Tablespoons of the apple dressing and cook until warmed through, about 1 minute. Season with salt and pepper and transfer to plates.

5. Heat a medium nonstick skilled over high heat. Set the goat cheese in the skillet and cook undisturbed untilt he cheese begins to bubble and a golden crust forms, about 1 minute per side. Carefully set the carmelized cheese on top of the warm salads and sprinkle with chives and serve.

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