Petite Salade With Crumbed Goats Cheese

By Valli Little

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For French flavour at home, try this petite salade with crumbed goat’s cheese recipe.

All you have to do is throw all your ingredients of Petite Salade With Crumbed Goats Cheese

  1. 1 bunch baby beetroot, ends trimmed
  2. 300g soft goats cheese
  3. 1/2 cup (75g) plain flour
  4. 2 eggs, lightly beaten
  5. 1 cup (100g) fine dried breadcrumbs
  6. Sunflower oil, to shallow-fry
  7. 2 cups frisee lettuce leaves
  8. 2 cups mixed baby salad leaves
  9. 1 cup picked watercress sprigs
  10. Edible flowers (see note), to garnish (optional)
  11. 1 garlic clove, finely chopped
  12. 1 teaspoon Dijon mustard
  13. 1 tablespoon red wine vinegar
  14. 1/4 cup (60g) olive oil

The instruction how to make Petite Salade With Crumbed Goats Cheese

  1. Preheat the oven to 200u00b0C.
  2. Wrap beetroot in foil, then place on a baking tray and roast for 45-60 minutes until tender. Cool, then peel and halve.
  3. Meanwhile, shape cheese into 24 balls and flatten slightly. Place flour in a shallow dish and season. Place egg and crumbs in separate dishes. Coat cheese in flour, shaking off excess. Dip in egg and coat in crumbs. Chill for 30 minutes until firm.
  4. Heat 2cm sunflower oil in a large frypan over medium-high heat. In 2-3 batches, fry the goats cheese for 1-2 minutes on each side until golden. Drain on paper towel.
  5. Toss beetroot and leaves together and divide among bowls. Top with crumbed cheese and scatter with flowers. Whisk garlic, mustard, vinegar and olive oil together, drizzle over salad, then serve.

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