Warm Goat Cheese Salad Recipe
Mother’s Day is coming so surprise her with a La Boulange recipe! DAILY UPDATES: http://www.facebook.com/myhoneysucklecatering
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How do you like to spruce up your salads?
Recipe by La Boulange Bakery
8 cups Spring Salad Mix
11 oz. Goat Cheese
2 tbsp French Herbs (Thyme, Rosemary, Dill, Chives)
1/2 cup Bread Crumbs (not Panko)
12 Cherry or Grape Tomatoes sliced in half
24 Candied Pecans
Balsamic Vinaigrette –
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
pinch of Salt
pinch of Ground Pepper
Pour the vinegar into a small bowl and stir in the salt and pepper. While whisking, drizzle in the olive oil until the vinaigrette emulsifies. This can be stored, covered in the refrigerator for up to 1 month.
In a bowl, mix the herbs with the goat cheese. Using your hands, form the goat cheese into small flat balls and refrigerate for 2 hours until firm. Crack and whisk the egg in a small bowl. Then dip the cheese balls into the egg wash, then into the bread crumbs. Coat well. In a medium pan over medium heat, heat up some Olive Oil to fry. Take the goat cheese balls and pan-fry each side until golden brown. Toss the greens with the dressing, then the tomatoes and pecans, and plate the salad with the warm goat cheese. Enjoy!
For other yummy recipes check out my
Smoked Turkey & Provolone Tartine: http://youtu.be/HpNpZcJuCVI
Broccoli Salad: http://youtu.be/yHUp6L2yXn8
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