Breaded goat cheese salad

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Breaded goat cheese salad

You may have noticed it on the finest supermarket shelves: Salade de chèvres panés is the new seasoning that’s steadily gaining in popularity! An incredibly tasty recipe that will make your daily meal extra special. A fresh, crunchy salad with breaded goat’s cheese and refined, delicate condiments that make it even more delicious. So what are you waiting for to try this delicacy? Sign up and discover how Salade de chèvres panés can bring you new flavours and promote natural pleasure.

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Quantité

4 people
Temps de préparation

15 minutes
Temps de repos

No
Temps de cuisson

50 minutes
Temps total

1 hour 5 minutes

Liste des ingrédients

Breaded goat cheese salad

Preheat oven to 200°C. Peel and quarter the beet. Place in a gratin dish and coat with olive oil. Season with salt and bake for about 40 minutes. Book now.
Prepare the vinaigrette. In a bowl, combine the mustard, shallot wine vinegar and walnut oil. Season with salt and pepper. Book now. Cut the grapes in half.
Meanwhile, in a food processor, blend the walnut toast into breadcrumbs. Pour into a shallow dish. In another soup plate, whisk the egg.
Cut the goat’s cheese crottins in half. Dip the pieces in the beaten egg, then in the nut breadcrumbs. Book now.
Heat a non-stick frying pan over medium heat. Place the breaded goat cheeses in the pan and brown for about 5 minutes on each side.
Arrange mesclun, roasted beet, grapes and pine nuts on plates. Season with vinaigrette. Then place the breaded goat’s cheese on top just before serving.

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