Pumpkin Seed Crusted Goat Cheese
Roasted Beets
Green Salad with Pepitas and Walnuts
Pumpkin Seed Oil Balsamic Vinaigrette
Roasted/salted pepitas (pumpkin seeds) are ground in a food processor then mixed with panko breadcrumbs.
A peppered goat cheese medallion is dipped in egg then coated with the pumpkin seed breadcrumb mixture.
The medallion is fried in peanut oil until golden, then transferred to a paper towel while the salad is composed. Sprinkle the hot medallion with a little sea salt.
Combine equal amounts of pumpkin seed oil and walnut oil with balsamic vinegar, Dijon mustard and salt & pepper for the dressing. Toss with mixed greens, roasted pepitas, walnuts, then serve with roasted beets.
Another tasty salad using this walnut oil can be found here. This pumpkin seed oil is from the Styrian region of Austria. I seem to be on an Austrian kick lately, first with my new favorite wine, Grüner Veltliner and now this oil. And if you visit Merisi’s blog, I’m sure you will fall in love with Austria too.
I am submitting this dish to Lore of Culinarty blog for her Original Recipes ongoing event. I’ve made Chèvre Chaud many times but never used pumpkin seed as a coating. Very happy with the result.
Have you tried pumpkin seed oil? I just recently found it at the market and would be interested to hear how you are using it. A terrific product for Fall, I’m excited to experiment. La Tourangelle’s website has a recipe using pumpkin seed oil with salmon sashimi. Hmmm…
