Alice Waters, who opened Chez Panisse in 1971, took salads to new heights with unusual, farm-fresh greens; she also popularized the use of goat cheese, which was being made by Laura Chenel not far from the Berkeley restaurant. Those ingredients come together in this delicious salad.
Place flour and breadcrumbs on separate plates. Coat cheese rounds with flour. Dip cheese into egg, then into breadcrumbs, coating completely. Place on small baking sheet. Spoon hazelnuts atop cheese. Gently press hazelnuts into cheese to adhere. Cover and refrigerate at least 30 minutes or overnight.
Whisk vinegar, orange peel and orange juice concentrate in medium bowl to blend. Gradually whisk in oil. Season with salt and pepper. Vinaigrette can be made 4 hours ahead. Store at room temperature; rewhisk before using.
Preheat oven to 400°F. Bake cheese until heated through and coating browns, about 6 minutes.
Toss watercress and endive in large bowl with enough vinaigrette to coat. Season greens with salt and pepper. Divide greens among 4 plates. Top with warm cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (38g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (40%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 52.9mg||16 %|
|Sodium 44.8mg||2 %|
|Potassium 50.3mg||1 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 13.9g|
|Protein 2.1g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 107
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