Hot Goat Cheese Salad with Walnut Oil Vinaigrette

This was the first course of my French dinner with Beatrice!

Ingredients:
Red leaf lettuce
4" log of herbed goat cheese (about 3" diameter)
2 eggs
bread crumbs to coat
1-2 tablespoons butter
walnut oil

Instructions:

1. Make walnut oil vinaigrette with instructions below
2. Cut off the end of the lettuce and wash the leaves
3. Gently rip leaves into large pieces and dry in salad spinner
4. Heat butter in a pan
5. While butter is heating, beat 2 eggs with a splash of walnut oil
6. Place breadcrumbs in a separate bowl
7. Slice the goat cheese into 1" rounds
8. Dredge each round of cheese in egg and then breadcrumbs
9. Place them (all at one time) in the pan with melted butter and saute until browned on each side
10. Arrange the lettuce on 4 plates, place the hot goat cheese on the plate with the lettuce (drizzling some of the browned butter on top) and dress each salad with walnut oil vinaigrette

To make Walnut Oil Vinaigrette combine:

2 oz walnut oil

1 oz white wine vinegar

salt and pepper to taste

Poisson a la Beatrice

Merci de Beatrice pour ce recipe!
A friend from Paris came to visit this week and made the most amazing fish dinner. Here is my version of it (almost identical).

Ingredients:
2 tablespoons butter (approx.)
1 onion, sliced
1/2 cup (approx.) white wine
4-5 small potatoes, sliced
1 lemons, thinly sliced with rind on
1 lb turbot or cod
3-4 small tomatoes
Dried basil, dried oregano, salt and pepper to taste
1/2 cup (approx.) light cream


Instructions:

1. Melt butter in a large saucepan
2. Saute onions on high heat until very soft and starting to caramelize
3. Add white wine and continue to cook on medium heat while adding the next ingredients
4. Layer sliced potatoes on top of onions, then thinly sliced lemons, then fish, then sliced tomatoes
5. Add seasonings to taste
6. Cover and cook on medium heat until potatoes are tender; about 15 minutes
7. Uncover and boil off any excess liquid (there should be some sauce, but not like a soup)
8. Add cream and taste to adjust seasonings
9. Serve hot

Recommendations: Serve with a sourdough boule cut into large chunks. Precede this meal with Hot Goat Cheese Salad with Walnut Oil Vinaigrette.