Petite salade with crumbed goat's cheese

Name: Petite salade with crumbed goat's cheese
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 bunch baby beetroot, ends trimmed; 300g soft goat's cheese; 1/2 cup (75g) plain flour; 2 eggs, lightly beaten; 1 cup (100g) fine dried breadcrumbs; Sunflower oil, to shallow-fry; 2 cups frisee lettuce leaves; 2 cups mixed baby salad leaves; 1 cup picked watercress sprigs; Edible flowers (see note), to garnish (optional); 1 garlic clove, finely chopped; 1 teaspoon Dijon mustard; 1 tablespoon red wine vinegar; 1/4 cup (60g) olive oil

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Petite salade with crumbed goat's cheese

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

1 bunch baby beetroot, ends trimmed
300g soft goat's cheese
1/2 cup (75g) plain flour
2 eggs, lightly beaten
1 cup (100g) fine dried breadcrumbs
Sunflower oil, to shallow-fry
2 cups frisee lettuce leaves
2 cups mixed baby salad leaves
1 cup picked watercress sprigs
Edible flowers (see note), to garnish (optional)
1 garlic clove, finely chopped
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1/4 cup (60g) olive oil

Method

1.

Preheat the oven to 200°C.
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 goat's 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.