“Life starts all over again when it gets crisp in the fall.” —F. Scott Fitzgerald

Since our High Country temps are playing in the 80’s this week, ‘crisp’ doesn’t come to mind. Despite that, it’s time to turn the page. ‘Crisp’ will soon arrive, followed closely by flurries of the white variety. Count on it. That’s why I suggest making Salade de Chèvre Chaud this Fall. You’ll find this warm goat cheese salad, a French classic, on the menu in most bistros. Not going to Paris this year? “Je suis désolée.” The recipe’s below…..très simple.

It’s been a gorgeous and, per usual, frenetic Aspen summer with too many what-to-do-today choices. For me personally this summer has also been bittersweet. My brother and only sibling, Buck, passed away unexpectedly in early July. His Memorial service was in Denver and we will return to Iowa in late September for his interment next to our Mom and Dad.

Buck, a complicated man who led a big life, left a legacy that fills his sister with pride. Please let me tell you about him. After graduating from FSU, he and his wife, Janie, moved to Denver to open Hutchison-Western, the western division of Hutchison, Inc., a company my Dad founded in Manchester. Baseball had been his passion. As a junior in college he signed with the Cleveland Indians and played in the Minors until an injury forced him to quit. Having saved his bonus, he used that to start and build a company into the successful agricultural product manufacturing and distribution company it is today, employing over 150 employees in seven states, with manufacturing plants located in three.

Buck was also a philanthropist, a soft touch to be sure, passionately supporting youth education and the Western way of life. At his Memorial service in Denver, I’d never seen a room filled with so many men wearing cowboy hats. Because Janie had asked that everyone wear name tags and mine said, “I’m Buck’s sister,” I think I met all of ‘those cowboy hats’ after the service! Everyone showed up.

His wife, Janie, is brave and courageous. His two sons, Blake and Heath, have worked at his side for 20-some years. When I asked Blake if he could step up and take over, he seemed surprised I would even ask. I think he already had.”I’ve got this, Aunt Mary. No worries.” RIP, Buck.

Salade de Chèvre Chaud as envisioned by Lori Lynn, TASTE with the EYES blog

Salade de Chèvre Chaud is a classic French salad that lets warm goat cheese medallions shine. It starts with a bed of mixed greens and herbs topped with cucumbers and radishes for added texture, flavor and color. Medallions of fresh tangy goat cheese are coated with panko breadcrumbs and fried in oil to a golden crunchy exterior and creamy interior. The dressing is a classic Dijon vinaigrette.

The Salade de Chèvre Chaud can be served with two or three medallions for a main course or with a smaller salad and one medallion as a starter course. A crusty baguette is always welcomed on the side.

INGREDIENTS

Start with a mix of various fresh greens and herbs. Any variety of Greens such as Red Leaf Lettuce, Green Leaf Lettuce, Red Oak, Green Oak, Red Chard, Green Chard, Lolla Rosa, Spinach, Arugula, Beet Greens, Butter Lettuce, Radicchio, Kale, and Red Mustard Greens work. Herbs such as Chives, Basil, Cilantro, Parsley, Tarragon orChervil are a nice touch.

Toss greens and herbs with vinaigrette before placing in shallow bowls. Arrange sliced cucumber and sliced radish in the greens. Place 2 or 3 warm goat cheese medallions on top.

Dijon Vinaigrette

1/2 c. good tasting olive oil
2 T. high-quality red wine vinegar
4 t. dijon mustard
2 garlic cloves, minced
1 T. shallot, minced
1/4 t. fine sea salt
several grinds black pepper
Place all ingredients in a jar. Shake well. Make the dressing a couple hours ahead of serving time to give the flavors time to meld. Shake occasionally then shake well before tossing the salad. (Adapted from Jacques Pépin)

Goat Cheese Medallions

1 fresh goat cheese log
1 egg, beaten
1 Cup of Panko breadcrumbs, seasoned with coarse sea salt and fresh ground pepper
Avocado or Olive Oil
Fine sea salt

Form goat cheese into medallions and refrigerate. Dip chilled goat cheese medallions in a beaten egg. Then press the cheese into panko breadcrumbs to coat on both sides. Fry in avocado or olive oil over medium heat, turning once. When the breadcrumbs are golden, transfer cheese to a paper towel. Season lightly with fine sea salt while warm.

Top each bowl of tossed greens with 2 or 3 warm medallions. Serve immediately.