Ingredients:

• 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

Instructions:

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
 

Ingredients:

• 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

Instructions:

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