Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)
30 min·French
Ingredients
Crumbed Goats Cheese Medallions
- 2 x 60g / 2oz Ripened goat's cheese each
- 1 Egg
- 2 tbsp Flour plain / all-purpose
- 1/3 cup Breadcrumbs regular kind, else sub _panko;_
- 30g / 2 tbsp Butter unsalted
Salad
- 2 tsp Pine nuts
- 1/4 cup Walnuts
- 100g / 3.5oz Bacon streaky; cut into 0.5 x 1.25cm (1/5 x 1/2) lardons
- 1 head Red oak or bibb lettuce large; washed, dried and leaves torn into 2 or 3 large pieces
- 1 Tomato large; cut into 8 wedges
- 1/2 tsp Chives finely chopped
Vinaigrette
- 1/4 tsp Garlic very finely minced
- 1 tbsp Echalot finely diced (~ 1 tbsp); Note 4
- 1/4 tsp Dijon mustard
- 1 1/2 tbsp Balsamic vinegar the best quality you can afford
- 4 1/2 tbsp Extra virgin olive oil the best quality you can afford
- 1/8 tsp Salt
Instructions
7 steps
- 1
Crumb goat's cheese:
- 2
Prepare salad:
- 3
Cook bacon:
- 4
Make dressing:
- 5
Begin assembling salad:
- 6
Pan-fry cheese:
- 7
Finish salad:
Progress
0 / 7 steps
