Salade de croustillants de chèvre aux miel
Salade de croustillants de chèvre aux miel is a salad with crispy goat cheese and honey, featuring mixed greens, walnuts, and a honey vinaigrette.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Goat Cheese (cut into 10 slices) | 250 | Grams |
| Honey (for drizzling and dressing) | 4 | Tbsp |
| Mixed Salad Greens (washed and dried) | 200 | Grams |
| Walnuts (toasted and roughly chopped) | 100 | Grams |
| Bread Crumbs (for coating the goat cheese) | 100 | Grams |
| Egg (beaten) | 1 | Count |
| Olive Oil (for frying) | 3 | Tbsp |
| Balsamic Vinegar (for dressing) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Preheat the oven to 180 degrees Celsius for toasting the walnuts.
- Toast the walnuts in the oven for 5-7 minutes until golden brown. Set aside to cool.
- Dip each goat cheese slice into the beaten egg, then coat with bread crumbs.
- Heat olive oil in a skillet over medium heat. Fry the breaded goat cheese slices until golden and crispy on both sides. Remove and drain on paper towels.
- In a small bowl, whisk together honey, balsamic vinegar, salt, and black pepper to make the dressing.
- In a large salad bowl, combine mixed salad greens and toasted walnuts.
- Drizzle the salad with the honey vinaigrette and toss gently to combine.
- Top the salad with crispy goat cheese slices and serve immediately.
Kitchen equipment
SkilletWhiskSalad Bowl