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Hazelnut Crusted Goat Cheese Salad with Pickled Rhubarb

Makes 2 entree salads

Salad Ingredients:

2 cups argula

1/2 cup ground hazelnuts

1 egg white

3 tablespoons olive oil

1/4 teaspoon kosher salt, plus more to taste

4 slices baguette, 1/2 inch thick

4 slices goat cheese, 1 inch thick

1 recipe pickled rhubarb (follows)

1 recipe honey vinaigrette (follows)

Heat the broiler of your oven on high.

Place the baguette slices on a sheet pan and brush with 2 tablespoons of olive oil and a sprinkle of salt. Place under the broiler for 1 minute or until golden brown and toasted, keep a close eye because they can quickly burn. Remove from the oven and set to the side.

Heat 1 tablespoon of olive oil in a small sauté or cast iron pan over medium-high heat. Place the egg white in a small bowl and give it a quick whisk with a fork to combine. Place the hazelnuts in a small bowl with the 1/4 teaspoon of salt and stir together. Place one of your goat cheese slice in the egg white and lightly coat, move to the hazelnuts and coat well. Place the round in the heated pan and cook on each side for 30 seconds to 1 minute, or until crispy and brown. Flip over and cook the same way on the other side. Immediately move the slice onto one toasted baguette slice. Repeat with the other goat cheese slices and place on the remaining three baguette slices.

In a medium bowl toss together the arugula with 2 tablespoons of the honey vinaigrette and 1/2 cup of pickled rhubarb. Taste for seasoning and add salt or more vinaigrette if needed. Split between two serving bowls and top each salad with two of the goat cheese toasts. Serve immediately.

Pickled Rhubarb:

2 cups rhubarb, sliced into 1/2" pieces

1/2 cup water

1 cup white wine vinegar

1/2 cup sugar

1 tablespoon kosher salt

Place the rhubarb in a small heat safe bowl or jar.

In a small saucepan heat the water, vinegar, sugar and salt and stir until the sugar is dissolved.

Pour the liquid over the rhubarb and leave to cool to room temperature. Move to the refrigerator and let it sit overnight. The rhubarb is now ready to use and will keep in the refrigerator for 1 week.

Honey Vinaigrette:

2 tablespoon honey

1 small shallot, minced

2 tablespoons red wine vinegar

1 teaspoon kosher salt

1/2 cup neutral oil, like grape seed or vegetable

Place the honey, shallot, red wine vinegar and salt in a medium bowl. Using a wire whisk, continuously whisk the honey mixture while slowly adding drops of oil. After you have added about 10-15 drops of oil you can increase to a slow stream of the oil, until it has all been incorporated into the bowl. Taste for seasoning and add more salt, vinegar or honey to taste. It should be a little tart, but sweet.

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