Name: Goat’s cheese salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 150 gram logs goat's cheese; 1/3 cup seasoned plain flour; 1 lightly beaten egg; 1 cup fresh breadcrumbs; 1/3 cup olive oil; 200 gram speck or flat pancetta, cut into batons; 275 gram baby roma truss tomatoes, halved; 1 frisee lettuce. leaves separated; 1 bunch chives, sliced; 1 tablespoon red wine vinegar

Goat’s cheese salad

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

2 150 gram logs goat's cheese

1/3 cup seasoned plain flour

1 lightly beaten egg

1 cup fresh breadcrumbs

1/3 cup olive oil

200 gram speck or flat pancetta, cut into batons

275 gram baby roma truss tomatoes, halved

1 frisee lettuce. leaves separated

1 bunch chives, sliced

1 tablespoon red wine vinegar

Method

1.Slice each cheese log into 6 even rounds. Dust in flour, shaking off excess. Dip into egg and coat in crumbs. Place on a plate and chill 15 minutes until firm.

2.In a large frying pan, heat 1 tablespoon oil on medium. Cook speck 5-6 minutes, until crisp and golden. Drain on paper towel.

3.Heat 1 tablespoon oil in same pan on medium. Fry cheese 3-4 minutes, turning, until golden and crisp. Drain on paper towel.

4.Meanwhile, in a large bowl, combine tomatoes, lettuce and chives. Toss gently with remaining oil and vinegar. Season to taste. Serve with speck and goat’s cheese.

To cut the cheese, use a hot knife and wipe the knife with a damp cloth between cuts.
Note

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