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Delicious served with rack of lamb.

Grilled Goat Cheese with Spinach Chiffonade

Medallions of goat cheese topped with fresh bread crumbs and walnuts are lightly grilled and served on a bed of spinach and Belgian endive.


1/2 pound spinach

6 ounces small firm fresh goat cheese

3 tablespoons fresh bread crumbs

3 tablespoons minced walnuts

3 tablespoons walnut oil

2 large heads Belgian endive

1 tablespoon white-wine vinegar

2 tablespoons vegetable oil


Clean spinach and discard stems and spin dry.

Cut goat cheese horizontally with a wet knife into 1/3-inch-thick rounds.

Trim and separate the endive.

Working in small batches stack about 5 to 6 spinach leaves on top of each other, with the long sides facing you roll them up jellyroll fashion, and cut the roll on the diagonal into thin slices. Arrange the goat cheese slices on an oiled jellyroll pan. In a small bowl combine well the breadcrumbs and the walnuts. Brush the goat cheese slices with 1 tablespoon of the walnut oil, coat the tops evenly with the bread crumb mixture. The goat cheese and spinach may be prepared up to this point 6 hours in advance and kept covered and chilled.

Just before serving arrange the endive leaves in a spoke pattern on 4 salad plates. In a small bowl whisk the vinegar with salt and pepper to taste, add the vegetable oil and the remaining 2 tablespoons walnut oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl, toss the spinach with the dressing and divide it among the plates. Grill the goat cheese under a preheated broiler about 2 inches from the heat for 30 seconds to 1 minute, or until the crumbs are golden and the cheese is hot, and divide the rounds among the plates.