One summer afternoon, when we lived in lovely Berkeley, Andrew and I enjoyed a goat cheese salad, based on a recipe my Mom has made many times before. But, this time, it was different: all the ingredients came from near Berkeley, including lemon zest from our own tree, Sonoma goat cheese, farmer's market asparagus, and an icy glass of Husch white wine. We dubbed this "California Salad" and imagined, with some sadness, that it would be a distant memory when we moved away.However, tonight Susan and I recreated this salad. While the setting was different and there's snow on the ground, this salad took us to California! We used greens provided by Enterprise Farm, green beans I froze from a previous produce delivery, Vermont goat cheese, and Flying Pig Bread (from Maine, available in the store across the street!). Thanks to Geri's Christmas generosity, we have a new supply of California lemons, which we zested on top of the salad, giving it a fresh, incredible flavor.
"California Salad" - serves 2
4 oz. goat cheese, formed into rounds
Dredge these in flour, then yogurt/egg/or mayo, then bread crumbs
Saute the first side in olive oil on high heat, then turn down the heat and brown the other side slowly.
Place these rounds on a bed of lettuce with vinaigrette dressing, or on a salad of cold cooked green beans or asparagus with vinaigrette. Serve with croutons or fresh bread - we prefer French or sour dough bread brushed with olive oil and toasted in the oven.
Garnish with fresh lemon zest - preferably Meyer lemons from California! And, definitely enjoy this with a glass of cold sauvignon blanc.
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