goats cheese salad

Goat's cheese salad with raspberry vinaigrette

Recipe from: 08 January 2013
Preparation time: 30 min
Cooking time: 5 min
 
A light and ultra Summery vegetarian dish.
 
 
 

Ingredients

 
  • For the cheese:
  • 2
    100 g portions of goat's cheese
  • 100
    g
    macadamia nuts – finely chopped
  • 100
    g
    fresh breadcrumbs
  • Zest of 1 lemon
  • Salt and pepper
  • 1
    egg – beaten
  • 2
    Tbs
    flour
  • vegetable oil for frying
  • For the dressing:
  • 125
    g
    raspberries
  • 1
    lime – zest and juice
  • 2
    tsp
    sugar
  • 5
    mint leaves
  • 2
    Tbs
    Extra virgin olive oil
  • For the salad:
  • 2
    handful
    rocket leaves
  • 1/2
    above raspberries
  • 2
    nectarines or any other fresh peaches
  • – peeled and sliced
Servings: Change Serving
 
 

Method

 
Mix the chopped macadamia nuts and breadcrumbs and add the zest of the lemon. Season with salt and pepper. Remember, the cheese is very salty, so rather under season than over season.

To  crumb the goat's cheese, simply dust each portion with flour, dip in the eggwash and then in the crumb mixture. Repeat the egg dip and then the crumb mixture. Chill in the fridge for at least an hour.

To make the salad dressing. Place ½ the raspberries and mint leaves in a pestle and mortar and crush until fine.

Add the lime zest, sugar, lime juice as well as the olive oil and mix. Taste and adjust. What you want is  a perfect balance between sweet and sour. Strain the dressing through a sieve to produce a really smooth dressing, or leave it for a rustic sauce with texture.

To assemble the salad: Heat the vegetable oil in a small pot and when the oil is hot, deep-fry the goat's cheese until golden brown on all sides. This takes about 1 minute, no longer.

Remove the cheese from the oil and drain on kitchen towel.  Place a handful of rocket on two plates, top with the other ½ of the strawberries and the peach slices. Place a portion of goats cheese the middle of each salad and drizzle with the raspberry vinaigrette.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.
 

Read more on: recipe  |  summer  |  vegetarian  |  nuts  |  dairy  |  salads  |  fruit
 

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2014-07-24 13:56
 
 

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Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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