Name: Hazelnut-Crusted Goat Cheese Salad
Yield: Makes 4 servings
Ingredients: 1/4 cup all purpose flour; 1/4 cup plain dry breadcrumbs; 1 5.5-ounce log soft fresh goat cheese (such as Montrachet), cut into 4 equal rounds, chilled; 1 large egg, beaten to blend; 3 tablespoons coarsely chopped hazelnuts; 1 tablespoon red wine vinegar; 1 tablespoon grated orange peel; 1 tablespoon frozen orange juice concentrate, thawed; 1/4 cup olive oil; 1 large bunch watercress, stems trimmed; 1 large head Belgian endive, thinly sliced lengthwise

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Hazelnut-Crusted Goat Cheese SaladBrian Leatart

Alice Waters, who opened Chez Panisse in 1971, took salads to new heights with unusual, farm-fresh greens; she also popularized the use of goat cheese, which was being made by Laura Chenel not far from the Berkeley restaurant. Those ingredients come together in this delicious salad.

Recipe notes

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