Warm goat cheese salad is a classic dish that originated in France, but now appears on menus throughout Europe and the U.S. This version maintains the French theme with the addition of tarragon and chives, two of the herbs that make up “fines herbs” in French cooking, traditionally used to flavor soups, salads, omelets and sauces. This recipe comes to us from our friends at Blue Apron.
- 3/4 cup farro
- 1 shallot, minced
- 6 small carrots, halved
- 2 tablespoons red wine vinegar
- 1 bunch chives, cut into 1/4-inch pieces
- 1 bunch tarragon, chopped
- 1/2 head frisee, torn into bite sized pieces
- 1 pound fresh fava beans, shelled from outer pod
- 1/2 cup flour
- a little milk, for dipping the goat cheese
- 1 cup panko breadcrumbs
- 8 ounces goat cheese, cut into 8 (1-inch) rounds
- a little oil, for preparing the skillet
- 1 lemon, quartered
- salt and pepper, to taste
- 1/4 cup olive oil
Line a plate with a layer of paper towels. Bring a medium pot of salted water to a boil over high heat. When water boils, add the farro and cook 17-20 minutes, or until cooked through. Drain and rinse with cold water. Transfer the farro to a large serving bowl and set aside.
Combine the shallot and red wine vinegar together in a small bowl.
Bring another pot of salted water to a boil over high heat. When the mixture boils, add the carrots and cook 2-3 minutes, or until tender-crisp. Transfer the carrots with a slotted spoon to a separate bowl. Add the fava beans to the boiling water and cook 1 minute, then drain and rinse. When cool, pop the favas out of their inner shell with your fingers. Discard the inner shell.
Place the flour, milk and panko breadcrumbs in 3 separate bowls. Dip each goat cheese disc in the flour, followed by the milk, followed by the panko. Place the oil in a skillet over medium heat. Add the breaded goat cheese discs and cook on both sides, 1-2 minutes per side, or until crispy and golden-brown. Transfer the goat cheese discs to the paper-towel lined plate.
Whisk the olive oil into the vinegar-shallot mixture. Season with salt and pepper to taste.
Add the frisee, carrots, half the chives and half the tarragon to the serving bowl with the farro. Drizzle with dressing to taste and toss to coat. Taste for seasoning and adjust for preference.
Divide equal amounts of the carrots and goat cheese discs on the sides of 4 plates. Position the frisee and farro salad in the center and sprinkle the fava beans on top of the salad. Garnish with the remaining chives and tarragon and enjoy!
Frisee Farro Salad
Servings per Recipe: 4Amount per Serving
Calories from Fat:
Total Fat: 7g
Saturated Fat: 4g
Dietary Fiber: 13g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.