Lorenza Avila

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Recipe of Salad with breaded goat cheese

Salad with breaded goat cheese

35 mins
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Breaded goat cheese salad with ground bread, thyme, chives and dijon mustard.
Learn more about Lorenza Avila


8 portions
  • 2 cups ground bread, to bread
  • 1 teaspoon black pepper
  • 3 eggs
  • 2 tablespoons Dijon mustard
  • 4 teaspoons fresh thyme, minced
  • 1 tablespoon chives, chopped fresh
  • 16 ounces goat cheese
  • extra virgin olive oils
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon shallot, fine minced
  • 1/4 teaspoons salt
  • 6 tablespoons extra virgin olive oil
  • 16 cups lettuce, washed and dried


Mix the ground bread, pepper, thyme and chives in a bowl.
Mix the egg and the 2 tablespoons of dijon mustard in another bowl.
Cut the goat cheese bar into 16 pieces of the same size (tip: to cut more easily into the freezer).
Pass the goat cheese slices through the egg mixture and then through the bread crumbs. Put in a tray to cook and repeat this process with the other slices.
Preheat the oven to 200 ° C. Bake the slices of cheese (after spreading a little olive oil on them) about 7-9 minutes until golden brown.
While the cheeses are 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 salt and additional pepper if necessary.
Put the lettuce in a bowl and add the dressing until it mixes well.
Serve each dish with lettuce and with two slices of goat cheese.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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