My greatest satisfaction often comes when students share their cooking successes with me. Recently, a student, bubbling with excitement and animation, told me
I’ve learned so much in the last eight weeks! Now, my family looks forward to the meals I prepare. And, guess what? My mother-in-law told me that my roast chicken is the best and said she wanted me to prepare the holiday dinner this year!
Each of us, regardless of what motivates us, normally find value in becoming engaged in new subjects, and finding satisfying value from what we have learned helps us put that knowledge to work. I’ve discovered that many students who enroll in culinary arts classes are highly motivated and eager to embrace new skills.
Occasionally, I’ll give students a recipe that integrates basic cooking techniques with a whimsical presentation. This goat cheese salad is one of those recipes, and the students’ efforts delightfully dazzled me! You can make the salad components in advance and plate just before serving. Try this amusing, yet easy, salad at your next soiree!
Micro Greens with Thyme-Roasted Walnuts, Goat Cheese “Mouse,” Mango Gastrique and Port-Balsamic Glaze
- 4 cups organic micro greens or baby salad greens
- Walnut oil
Mango Gastrique
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoon rice wine vinegar
- 2 ripe mangoes, peeled, pitted and diced
- 1/3 cup freshly squeezed orange juice
For the “Mice”
- 8 ounces goat cheese
- 8 sliced almonds
- 8 black peppercorns
- 4 fresh thyme stems
- Walnut oil
Thyme-Roasted Walnuts
- 1 egg white
- 8 ounces walnut halves
- 3 teaspoons fresh thyme leaves, minced
- 1-1/2 teaspoons each: granulated sugar, hot paprika, garlic powder, fresh ground black pepper
- Salt to taste
Garnish
- 1 mangoes, peeled, pitted and finely diced(less than 1/4") optional
- Balsamic-Port Glaze, optional
To make the mango gastrique*: In a medium saucepan, bring the sugar and water to a boil, reduce the heat, and simmer until light amber in color. Remove from the heat, cooling slightly, incorporate the vinegar, and set aside. In the bowl of a food processor fitted with the metal blade or a blender, combine the diced mango and orange juice. Puree until smooth, and gradually incorporate the cooled sugar into the pureed mango. Set aside. Note: You’ll have more gastrique than you’ll need for this salad. Any leftovers may be refrigerated for a day or two and served as a sauce with pork or poultry. It’s also delicious served over vanilla ice cream.
To make the “mice”: Slice each goat cheese log into four equal pieces using a thin, sharp knife. Shape each cheese piece into an oval “mouse” and make ears with the almond slices, eyes with peppercorns and a tail with a thyme stem. Place mice on a parchment-lined sheet pan and drizzle with a little walnut oil, rubbing lightly with your finger to cover the mice with oil. Set aside.
To make the walnuts: In a bowl, whisk egg white until just frothy. Toss the walnuts in egg white until the nuts glisten. Add thyme, dry spices and salt; toss again to evenly coat nuts. Place on a parchment-lined sheet pan. Bake at 375 F (convection, 350 F) degrees until crisp and golden, about 10 to 12 minutes. Set aside. Note: You may have more nuts than you’ll need for the salad. If so, store extras in an air-tight container for up to one week.
To assemble salad: Toss greens lightly with walnut oil. Place a handful of greens off center on plates. Place a goat cheese mouse on plate and roasted walnuts in front of the mouse. Drizzle some of the gastrique and diced mango around the plate.
Yield: 4 servings
* - Gastrique is a thick sauce made by reducing vinegar or wine, sugar and usually fruit.
Balsamic-Port Glaze
- 1 cup excellent-quality balsamic vinegar
- 1 cup Graham’s or Dow’s ruby port wine
- 4 cloves garlic, smashed
Combine all ingredients in a small heavy saucepan and bring to a boil over medium high heat. Reduce heat to medium and boil gently until reduced by half, about 15 to 20 minutes, or until the mixture is the consistency of syrup. Remove from heat and let cool, then remove the garlic. The glaze can be stored in a covered container in the refrigerator for up to 2 weeks.
Makes about 1 cup. Note: the glaze is excellent drizzled over grilled or roasted meat or poultry.
