Salade de chèvre pané – salad with breaded goat cheese and honey dressing Recipe
This is a French-style salad where the main star is warm, breaded goat cheese – crispy on the outside and soft inside. In France, salads like this are often ordered as a light bistro dinner or as a starter before a larger course. The combination of honey, mustard, and vinegar makes the whole dish sweet, slightly sharp, and very aromatic at the same time.
France
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🌙
Supper
🌿
Mild
Sweet
Salty
Creamy
Fresh
Nutty
Filling
Crunchy
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Servings
2
Ingredients
- goat cheese preferably in a small log or rounds, for cutting into slices - 120 g
- mixed salad leaves e.g. arugula, lamb’s lettuce, butterhead lettuce - 80 g
- cherry tomatoes - 8 piece
- walnuts roughly chopped - 25 g
- baguette slices (they can be slightly stale) - 4 slice
- egg beaten in a bowl - 1 piece
- breadcrumbs - 40 g
- honey - 1.5 tablespoons
- Dijon mustard - 1 teaspoon
- wine vinegar preferably white wine vinegar - 1.5 tablespoons
- olive oil for the dressing and for frying - 3 tablespoons
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
goat cheese
Preparation
- Cut the goat cheese into 4 thick slices, about 1.5 cm each. The slices should be firm so they don’t melt apart in the pan.
- Prepare three small plates: on one, beat the egg with a pinch of salt; on the second, spread out the breadcrumbs; leave the third empty for the coated cheese pieces.
- Coat each slice of cheese first in the egg, then thoroughly in the breadcrumbs, pressing lightly so the coating adheres well. Place on the plate and chill in the fridge for 10 minutes so the coating firms up.
- In the meantime, wash and dry the salad leaves, halve the cherry tomatoes, and roughly chop the walnuts. Arrange the salad leaves on two plates, then add the tomatoes and walnuts.
- Make the dressing: in a small bowl, mix the honey, mustard, wine vinegar, 2 tablespoons of olive oil, and a pinch of salt and pepper. Stir vigorously with a spoon until the dressing is smooth and slightly thickened.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the baguette slices and fry for 2–3 minutes on each side, until golden and crisp. Transfer to a plate.
- In the same pan, add a little more olive oil if needed. Place the breaded cheese slices in the pan and fry for 2–3 minutes on each side over medium heat, until the coating is golden and the cheese inside is soft. Turn gently with a wide spatula.
- Drizzle the salad on the plates with the honey-mustard dressing. Top with the hot slices of goat cheese and the baguette croutons.
- Serve immediately, while the cheese is still warm and soft inside.
Storage
In fridge:
1 days
Freezing:
No
Najlepiej zjeść od razu, bo panierowany ser traci chrupkość. Jeśli coś zostanie, przechowuj w lodówce w szczelnym pojemniku i zjedz w ciągu 24 godzin, podgrzewając ser krótko na patelni.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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