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Goat Cheese and Blueberry Salad
Category: Salads

Servings: 4


  • 2 cups Japanese bread crumbs (panko)
  • 1 teaspoon kosher salt
  • 1 scant pinch nutmeg
  • 8ounces goat cheese
  • 4 cups mâche greens
  • 1 pint fresh blueberries
  • 1/2 cup chopped toasted pistachios
  • 1/2 teaspoon extra-virgin olive oil


  1. Preheat oven to 500º.
  2. In a small bowl, combine bread crumbs, salt, and nutmeg.
  3. Roll goat cheese into 24 1/2-inch balls, and coat each ball in bread crumb mixture.
  4. Place cheese on a baking sheet, and bake until golden brown.
  5. Toss together mâche and next 3 ingredients.
  6. Drizzle salad mix with Blueberry Vodka Vinaigrette (see recipe below), and season to taste with salt and freshly ground black pepper.
  7. Divide salad into 4 portions.
  8. Divide cheese balls among the salads, and serve immediately, garnishing with additional vinaigrette if desired.


Blueberry Vodka Vinaigrette


  • 1 cup blueberry vodka
  • 1/2 cup fresh blueberries
  • 1/2 teaspoon chopped garlic
  • 1 tablespoon Dijon mustard
  • 1 1/2 cups extra-virgin olive oil


  1. In a medium pot, bring vodka to a simmer and reduced by half.
  2. During cooking, carefully ignite with a long-handled lighter or match to burn off alcohol.
  3. In a blender, purée blueberries, garlic, mustard, and reduced vodka.
  4. With blender running, slowly add olive oil, and purée until well blended.

Recipe Courtesy of Chef Lindsay Mason, Cristiano Ristorante, Houma



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