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1
For the goat cheese: In a food processor, pulse the walnuts until they are coarsely chopped.
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2
Tear the bread into pieces and pulse in the food processor with the chopped walnuts until they become coarse breadcrumbs.
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3
Transfer the breadcrumb mixture to a wide, flat dish.
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4
Stir in the chopped chives and parsley.
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5
Flatten each piece of goat cheese into a disk and season with salt.
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6
Dip each disk in the beaten egg mixture and then coat with the breadcrumbs, packing the crumbs onto each disk.
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7
When all the goat cheese has been coated, chill them in the fridge for at least 1 hour.
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8
Preheat the oven to 200 degrees F.
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9
To help facilitate the frying process, pop the disks in the freezer for 15 minutes before frying.
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10
Coat a large, nonstick saute pan generously with olive oil and bring to a medium-high heat.
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11
Carefully fry the goat cheese disks in the hot oil on both sides until they are golden brown and crispy, about 2 minutes per side.
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12
When all of the disks have been fried, keep them warm in the oven.
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13
Remove the oil and any burned bits from the pan and give a splash of new oil.
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14
Reduce the heat to low, add the shallots to the pan, and let them cook as the pan cools slightly.
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15
Add the Dijon and sherry vinegar to the pan and whisk to combine.
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16
Add the radicchio, arugula, and endive and season with salt.
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17
Toss to fully incorporate with the vinaigrette and to allow the salad to slightly wilt.
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18
Taste to make sure it is delicious.
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19
Divide the wilted salad between serving plates and top each salad with a goat cheese disk.
