I went down the cheese aisle in Costco today. Do you know how tempting the cheese aisle is? I usually can’t resist the giant block of Kerry Gold cheese (or butter) but since there’s one already sitting in my fridge I let that one go today. Instead, I got stuck staring at these marinated goat cheese rounds by Laura Chenel Chèvre. Yum. I couldn’t stop by hand from picking them up. So now two jars are sitting in my refrigerator. I’ve consoled myself with the belief that they’ll make a great appetizer over the holidays-if they last that long. I might even bake a few so they are nice an warm. Ohh that would be delicious.
I’ve really always enjoyed fresh goat cheese. Do you remember when it was always served deep fried in the middle of a salad with strawberries? Ahh the Eighties. Back then it was exciting to go to a little café on the Main Line of Philadelphia with my mom. That restaurant served things like goat cheese salads and asparagus omelets. That place might have clinched my love for goat cheese. These days it might be crumbled in a frittata but never deep fried.
A side note: Did you know that Mario Batali married the daughter of the Coach Farm goat cheese founders?
I’ve been thinking about a salad from a while back from Sweet Amandine with ricotta and butter sautéed dates. So in a rift on that salad I sautéed some dates in some Kerry Gold butter, used up some leftover toasted pumpkins seeds, and topped the salad with a round of marinated goat cheese. It’s quite the winter salad. Rich and sweet yet satisfyingly savory. It would be the perfect lunch date salad (no pun intended).
- 5 oz salad greens (butter lettuce or mixed baby romaine)
- 12 dates
- 1 tablespoon of butter
- 2 rounds of marinated goat cheese
- 2 tbsp toasted pumpkin seeds
- Balsamic syrup
- Olive oil
- Sea salt
- Heat a small sauté pan over medium heat add the butter.
- Once the butter has stopped bubbling, then add in the dates.
- Sauté the dates until they have softened or about 5 minutes.
- Split the lettuce between two plates, arrange dates around the outside edge of the plates.
- Lay one round of goat cheese on the center of each plate.
- Sprinkle pumpkin seeds across the each salad.
- Drizzle some of the leftover butter on top of each salad.
- Using a squeeze bottle finely drizzle the balsamic syrup across the tops of the salads.
- Finally sprinkle course sea salt flakes on top.