Name: Hazelnut-Crusted Goat Cheese Salad
Yield: Makes 4 servings
Ingredients: 1/4 cup all purpose flour; 1/4 cup plain dry breadcrumbs; 1 5.5-ounce log soft fresh goat cheese (such as Montrachet), cut into 4 equal rounds, chilled; 1 large egg, beaten to blend; 3 tablespoons coarsely chopped hazelnuts; 1 tablespoon red wine vinegar; 1 tablespoon grated orange peel; 1 tablespoon frozen orange juice concentrate, thawed; 1/4 cup olive oil; 1 large bunch watercress, stems trimmed; 1 large head Belgian endive, thinly sliced lengthwise

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Hazelnut-Crusted Goat Cheese SaladBrian Leatart

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.

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