Mountain Goat’s Cheese Salad
By OcadoLife
Published on 13 February 2023
This Mountain Goat’s Cheese Salad, by food writer Lizzie
Kamenetzky makes a great ski-lodge-style lunch – the flavours of sweetened
walnuts, crisp leaves and creamy cheese transport you straight to the slopes. The
breadcrumb coating gives the melting cheese a lovely crunchy finish, while the
pear cuts through the richness. You could try swapping the pear for apple, and
the walnuts for hazelnuts if you like. Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 75 g of walnut halves
- 40 g of caster sugar
- 180 ml of olive oil, plus extra for the tray
- 1 garlic clove, bashed
- 150 g of stale white bread, torn into pieces
- 2 just-ripe pears, cored and finely sliced
- 100 g of rocket
- 1 butterhead lettuce, broken into leaves
- 2 tbsp of plain flour, seasoned
- 1 large egg, beaten
- 80 g of panko breadcrumbs
- 4 100g rounds of goat’s cheese
- 1 tbsp of aged balsamic vinegar
- 3 tbsp of extra virgin olive oil
Method
Step 1
Toast the walnuts in a non-stick frying pan over a medium heat for 2-3 mins, until fragrant. Add 75ml water and the sugar, let it melt; increase the heat and allow to caramelise. Tip the nuts onto a lightly oiled baking tray and set aside to harden up.Step 2
Heat 60ml of the oil in a frying pan. Add the garlic, fry gently for 2-3 mins, to infuse the oil, then remove and discard or save for another dish. Add the bread, turn the heat up and fry until golden and crisp on both sides. Set aside on kitchen towel.Step 3
Arrange the pears and salad leaves on 4 plates. Make the dressing by mixing the vinegar with plenty of seasoning, then whisk in the extra virgin olive oil. Set aside.Step 4
Place the flour, egg and breadcrumbs in 3 separate shallow dishes. Heat the remaining 120ml oil over a medium-high heat in a medium pan (the oil should be about half as deep as the goat’s cheese rounds). Coat each goat’s cheese in flour, then egg, then breadcrumbs. Fry for 3-4 mins each side, until golden and crisp. Remove from the oil; drain on kitchen towel.Step 5
Add 1 goat’s cheese to each plate of salad, then scatter over the walnuts and bread, drizzle with dressing and serve.