Fried Goat Cheese Salad
Crispy breadcrumbed goat's cheese rounds, fried until golden outside and just starting to melt within, served on a bed of mixed leaves with sliced pear, fresh raspberries, red onion, and toasted walnuts. Finished with a honey and mustard vinaigrette that brings the whole thing together.
Ingredients
For the goat's cheese rounds
- 2 goat cheese 150gr logs
- 50 gr plain flour
- 2 eggs
- 80 breadcrumbs fine
- 2 tbsp vegetable oil for frying
For the salad
- 150 gr mixed lettuce leaves
- 1 pear ripe
- 150 gr raspberries
- 1 red onion thinly sliced into rings
- 80 gr walnuts
For the honey and mustard vinaigrette
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tbsp white wine vinegar
- 3 tbsp olive oil extra virgin
- salt and black pepper
Equipment
- 3 mixing bowl for coating the cheese
Instructions
1. Bread the goat's cheese rounds
- Set up three bowls: one with seasoned flour, one with the beaten eggs, one with breadcrumbs. Working one at a time, coat each goat's cheese round in flour, then egg, then breadcrumbs. For an extra-crispy crust, pass each round through the egg and breadcrumbs a second time. Place on the lined baking tray and refrigerate for at least 1 hour. This step is important, chilling firms the cheese back up and stops it melting straight through the crust when it hits the hot oil.
2. Toast the walnuts
- Toast the walnut halves in a dry frying pan over medium heat for 3 to 4 minutes, shaking the pan regularly, until golden and fragrant. Keep a close eye on them, they go from toasted to burnt quickly. Tip onto a plate and leave to cool.
3. Make the vinaigrette
- In a small bowl, whisk the mustard, honey, and vinegar together. Add the olive oil in a thin stream, whisking as you go, until the dressing emulsifies. Season with salt and pepper. Taste and adjust, it should be sharp, slightly sweet, and well seasoned.
4. Prepare the salad
- Arrange the salad leaves on four plates. Distribute the pear slices, raspberries, red onion rings, and toasted walnuts over the leaves. Don't dress the salad yet, do this at the very last moment so the leaves don't wilt before the cheese is ready.
5. Fry the goat's cheese rounds
- Heat the oil in a large non-stick frying pan over medium-high heat. Working in batches, fry the chilled goat's cheese rounds for 2 to 3 minutes per side until deep golden and crispy all over. Don't move them around, let them sit and colour properly before turning. Lift onto kitchen paper briefly to drain.
6. Dress and serve
- Spoon the vinaigrette over each salad. Place 3 hot goat's cheese rounds on each plate and serve immediately. The contrast between the hot crispy cheese and the cool dressed leaves is the whole point, don't let it sit.
Notes
- The chilling step is non-negotiable. If the cheese goes into the pan at room temperature, it melts faster than the crust can form and you end up with a puddle. One hour minimum, two hours is better.
- Firm goat's cheese works best here. Avoid anything too fresh or too soft, it won't hold its shape during frying. A good Crottin de Chavignol or a supermarket chèvre log that has been in the fridge is ideal.
- The second coat of egg and breadcrumbs gives you a noticeably thicker, crunchier crust. Worth the extra 30 seconds.
- Raspberries are not the most traditional element in a French chèvre salad, but they work well, their sharpness cuts through the richness of the cheese beautifully and they look stunning.
- This salad works as a starter in smaller portions or as a light main course with good bread alongside.