Warm crispy goat cheese canapes salad
Indulge in the irresistible blend of warm, crispy goat cheese canapés nestled atop a bed of fresh, vibrant salad greens. A culinary delight that tantalizes the taste buds with every bite.
Ingredients:
- 2 cups fine dried bread crumbs
- 16-ounce log fresh goat cheese, room temperature
- olive oil
- 6 cups mesculun salad greens
- fleur de sel, optional
- 1 tsp. dijon mustard
- 2 Tbsp. balsamic vinegar
- 1/3 cup extra virgin olive oil
- 2 tsp. finely chopped fresh parsley or chives
- 2 tsp. finely chopped tarragon
- salt and pepper, to taste
Instructions:
- Take the bread crumbs and put them in a dish or a shallow container. Position the goat cheese on a long piece of wax paper measuring 20 inches. Cut the cheese into rounds that are 1/2-inch thick. Coat each slice of goat cheese with bread crumbs on all sides. Put the coated rounds on a plate or baking sheet, cover them with cling film, and store in the refrigerator for up to 2 hours.
- Warm 2 tablespoons of olive oil in a sturdy non-stick skillet on medium heat. Arrange the goat cheese slices in one layer and cook until they turn golden on both sides, flipping once, for approximately 1 1/2 minutes per side. Transfer the slices to a serving dish and cook the rest of the slices, cleaning the pan to remove any burnt parts and adding more oil if needed.
- Mix Dijon mustard and balsamic vinegar in a large mixing bowl. Slowly whisk in olive oil in a thin stream. Season with salt and pepper to your preference. Add Parsley and tarragon and mix well. Drizzle the desired amount of dressing over mixed greens. Sprinkle fleur de sel, if desired. Place the cooked goat cheese slices on top of the salad. Serve while still warm.
Summary:
- Calories: 2884 kcal
- Fat: 193 g
- Protein: 117 g
- Carbs: 170 g
- Potassium: 1109 mg
- Magnesium: 212 mg