Rosie Makes Sauteed Herb And Walnut Goat Cheese On Wilted Lettuces.

The other afternoon,

Mr. Hawthorne and I were watching

Chef Anne Burrell on Food Network.

If you can get past her growlings

and "brown the crap outta" stuff,

you will come to see that she's

 one of the most competent chefs on FN.

Anyhoos, she was making

 wilted bitter greens with crispy walnut goat cheese.

Sounded good to me,

so today's offering is adapted from Chef Burrell,

using whatever substitutions I needed to.

My ingredients :

big handful of walnuts

big log of goat cheese

chives

parsley

Panko bread crumbs

Idaho spuds

I should put a note here about the spuds -
as in why does Rosie even have a box of spuds.
I do not use the spud flakes for their intended purpose,
which is mashed potatoes for inept people.
I use the spud flakes for a fry coating.
 

I minced the chives and parsley.

I processed the walnuts, but next time,

 I'll put them in a bag and go at 'em with a rolling pin

until they're medium-coarse.

What's on the plate above is overly processed.

I added in a handful of the Panko.

And a handful of the Idaho spuds.

Parsley and chives into the mix.

Mix well.

Slice goat cheese into thin disks

and lightly salt and pepper.

Press goat cheese into herb mixture.

Press tightly together.

Place on baking sheet and refrigerate 

for at least an hour.

Thirty minutes before sauteeing the cheese patties,

put them in the freezer.

Heat the skillet over medium high heat

and pour a film of oil in the pan.

Saute until the breading is browned on each side.

Keep warm.

Next, I started on my greens.

I chopped up some lettuce,

some spinach, and radicchio.

I have a little chopped red onion,

Dijon mustard, and white wine vinegar.

Heat a little oil in a hot pan and add in the red onion.

Add a scant tablespoon of Dijon to the onions.

Add in 5 tablespoons of white wine vinegar.

Heat, stirring, for about a minute.

Add in greens and radicchio and wilt for a minute or two.

Plate the greens mixture
and place the crispy walnut goat cheese on top.

I love the tang of the Dijon and vinegar and greens mixture,

delicately balanced and tempered by the creaminess of the goat cheese.

The walnut flavor is icing on the cake.