From: New World Provence, Modern French Cooking for Friends and Family by Jean-Francis and Alessandra Quaglia
Serves 4
Ingredients – Vinaigrette:
1 tsp. Dijon mustard
2 tbsp. balsamic vinegar
salt and freshly ground black pepper to taste
½ cup extra virgin olive oil
Ingredients – Salad:
10 ½ oz (300 g) log of firm, ripened goat cheese
2 cups breadcrumbs
1 tbsp. Herbes de Provence
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2 eggs, beaten
1 cup all purpose flour
4 cups mixed salad greens, washed
3 tbsp. olive oil
Preparation – Vinaigrette:
· In a bowl, whisk together mustard, vinegar, salt and pepper
· Slowly add in oil, continuing to whisk until combined
· Set aside
Preparation – Salad:
Slice goat cheese into 4 round slices
Place slices in a bowl, cover with plastic wrap and refrigerate while preparing salad
In a large bowl combine breadcrumbs and Herbes de Provence
Place eggs in a separate shallow bowl
In another separate bowl, place flour
Remove goat cheese slices from refrigerator and dip each slice in flour, then beaten egg, then breadcrumb mixture to cover
Return coated cheese slices to bowl and firm up in refrigerator for another 10 minutes
Place 1 cup of greens on each plate and evenly distribute vinaigrette over top
In a frying pan on high, heat olive oil
Sear breaded cheese rounds on each side for about 1 minute until edges just turn golden brown
Place cheese round on side of each salad plate and serve
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