Peach and warm goat cheese salad
This salad is a summer variation on the French classic Chevre chaud salade de fromage, or Hot goat cheese salad. The flavors are bright and the recipe can be put together in under 30 minutes.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1/2 shallot, finely chopped
- 2 T Spanish Jerez sherry wine vinegar
- 4 T walnut oil
- Salt & pepper to taste
- 1 10.5 ounce log of goat cheese
- 1 egg, lightly beaten
- 1/2 cup panko or gluten-free breadcrumbs
- 1 T unsalted butter
- 1 head butter lettuce, cleaned and torn into pieces
- 1 head frisee lettuce, cleaned and torn into pieces
- 1 handful of basil, chiffonade
- 1 handful mint, torn
- 1 handful of chives, chopped in 1/2″ segments
- 2 large peaches, sliced in 1/2″ wedges
- 1/4 cup toasted walnuts, chopped
Instructions
- Combine the shallots and the vinegar in a small bowl. Whisk in the walnut oil. Season with salt and pepper to taste. Set aside.
- Cut the goat cheese log into 6 disks. Take each disk and put it between two layers of plastic wrap. Smash each of the disks down so they are about 1/2″ thick and 2 1/2 ” in diameter. Use your fingers over the plastic to smooth the edges of the goat cheese disks. The smoother the edges, the better they will hold up to sauteing.
- Put the beaten egg in one bowl and the panko or breadcrumbs in a second bowl. Dip each goat cheese disk in the egg and then in the panko or breadcrumbs. Make sure you coat all sides with crumbs. Set the coated goat cheese disks on a plate.
- Heat a frying pan and add butter. When butter is hot add the goat cheese disks and saute on each side, 2 – 3 minutes per side until golden brown, turning only once.
- Arrange the lettuce on 6 plates. Put a browned goat cheese disk in the center of each plate. Arrange peach slices around the goat cheese and scatter herbs over the entire salad. Drizzle with dressing and garnish with toasted walnuts.
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