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

Description

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...

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