David Vigeant, Owner
1 1/2 cups thinly sliced, Yellow Granex onions
Shot of vodka
4 ounces goat cheese
1/2 cup flour
1 cup herbed bread crumbs
2 cups fresh spinach
Thinly sliced, roasted red bell peppers
The Village Restaurant * Litchfield, CT
A cozy restaurant on the Litchfield green, the Village cosponsors the annual Litchfield Road Race in June and is known for its delightful combination of comfort food, fresh seasonal specials and friendly ambiance. If you are making a day of it in Litchfield, be sure to make a reservation at the Village: call (860) 567-8307.
Goat Cheese Crisp Salad
In a heavy skillet, slowly sauté 1 1/2 cups thinly sliced Yellow Granex onions with a bit of vodka for 20 minutes to caramelize. Set aside. Mold the goat cheese into two flat, round patties. In a small bowl, whisk an egg. In another bowl, combine the flour and bread crumbs. Dip the goat cheese patties into the egg wash. Dredge each patty in the flour/bread crumb mixture and refrigerate for 20 minutes to set. Heat vegetable oil in a small skillet over medium high heat. Brown both sides of the patties until golden, about two minutes on each side. In a bowl, toss together the spinach, roasted red bell peppers and caramelized onions. Lightly dress with room temperature balsamic vinaigrette (1/3 part Balsamic vinegar, 2/3 part extra virgin olive oil and salt and pepper to taste). Place salad on plates. Finish by heating goat cheese patties in 400 F oven. Place atop salads and serve with a crusty baguette. Serves two.