Salad with breaded goat cheese
Breaded goat cheese salad with breadcrumbs, thyme, chives, and Dijon mustard.
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
8
Servings
- 2 cups breadcrumbs, for breading
- 1 teaspoon black pepper
- 3 eggs
- 2 tablespoons Dijon mustard
- 4 teaspoons fresh thyme, chopped
- 1 tablespoon chives, freshly chopped
- 16 ounces goat cheese
- extra virgin olive oils
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon shallot, finely chopped
- 1/4 teaspoons salt
- 6 tablespoons extra virgin olive oil
- 16 cups lettuce, washed and dried
Preparation
35 mins
0 mins
Medium
- Mix the breadcrumbs, pepper, thyme, and chives in a bowl.
- Mix the egg and 2 tablespoons of Dijon mustard in another bowl.
- Cut the goat cheese log into 16 equal pieces (tip: to cut more easily, place in the freezer).
- Dip the goat cheese slices in the egg mixture and then in the breadcrumbs. Place on a baking tray and repeat this process with the other slices.
- Preheat the oven to 200°C. Bake the cheese slices (after brushing a little olive oil on top) for about 7-9 minutes until golden.
- While the cheese is in the oven, prepare the dressing by mixing the red wine vinegar, 1 tablespoon of Dijon mustard, shallot, and salt. Add the olive oil (6 tablespoons) and season with additional salt and pepper if needed.
- Place the lettuce in a bowl and add the dressing until well combined.
- Serve each plate with lettuce and two slices of goat cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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