Warm Chevre Salad

"Chevre" is French, for both goat and goat cheese. Look for BC brands, Carmelis, Happy Days, Salt-spring, or Goat's Pride

Yield:
4 servings - just double it for 8
Category:
Salads and Dressings
Cuisine:
French

INGREDIENTS:

  • Dressing:
  • 3 tbs. Balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1/4 to 1/2 cup olive oil
  • 1/2 tsp Dried basil
  • 1/2 tsp Finely chopped garlic
  • salt and pepper to taste
  • Salad:
  • 4 cups Lettuce (mixed leaves including Red, Butter lettuce, green leaf lettuce, & Belgian endive)
  • 1 slice Goat cheese per person(300 g. total).
  • 1 cup of Panko breadcrumbs
  • Walnut or safflower oil to coat the cheese
  • 1 pear, cored and thinly sliced

DIRECTIONS:

  1. Combine ingredients for dressing up to one day ahead. Remember to add the oil last and whisk until emulsified. Reserve. Arrange greens on small salad plates with smallest leaves on top.
    add pear slices and walnuts to each plate
    Slice goat cheese into 4 round pieces. (A good trick to cleanly slice goat cheese is to use plain dental floss: holding each end of string, place under width of goat cheese log and pull through.) Place goat cheese slices in a bowl, cover with plastic wrap, and refrigerate at least 10 minutes to set it up.
    Dip and coat each cheese slice with a thin layer of walnut or safflower oil, then dip in the breadcrumbs, then return to bowl and refrigerate for another 10 minutes to firm up.
    In a frying pan on high, heat oil. Sear breaded cheese rounds on each side for about 1 minute until edges just turn golden brown. Place 1 seared cheese slice in the center of each salad, Pour dressing onto each salad and serve.

Print