Redwood Hill Chevre Bites with Arugula Salad and Ancho Chili Honey Vinaigrette
Chef Anne Cornell, Relish Culinary Adventures
Serves 6

                    canola oil, for frying
¼ cup           cornstarch
¾ cup           all-purpose flour
1                   log of fresh chevre goat cheese  10-ounce)
3 cups           panko (Japanese bread crumbs), lightly crushed
                    kosher salt
1                  large egg, lightly beaten
6 ounces       wild arugula
1/8 cup         honey
2 tsp             ancho chili powder
¼ cup           golden balsamic vinegar
½ cup           extra virgin olive oil

Cut the chevre log into 18 evenly-sized pieces and roll each piece into a round ball.  Refrigerate the rounds on a wax paper–lined baking sheet until firm, about 10 minutes.

In a small shallow bowl, whisk the flour and cornstarch and season with pinch of salt. In a separate small shallow bowl, whisk the egg.  Spread the panko in a third shallow bowl. Line up all three bowls in order left to right:  flour, egg, panko.

Dip the chevre rounds one-at-a-time in the flour mixture, then the egg, and lastly dredge in the panko. Return the rounds to the baking sheet and freeze just until firm, about 15 minutes.

While waiting for the rounds to firm up, make the vinaigrette. Whisk together honey, vinegar, olive oil, pinch of salt, and ancho chili powder, and set aside.

In a large saucepan, heat 4 inches of canola oil to 375°F. Working in batches, fry the cheese rounds, turning occasionally, until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the balls to a paper towel–lined plate and season with salt. 

To serve, toss the arugula with half of the vinaigrette, and top with 2-3 cheese rounds. Drizzle lightly with extra vinaigrette. Serve while cheese is still warm.

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