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Salade de chevre chaud (warm goat's cheese salad)


  • mesclin lettuce and baby spinach
  • egg
  • goat’s cheese
  • bread crumbs
  • vinaigrette
  • olive oil
  • butter
  • cherry tomatoes (opt.)
  • honey (opt)


  • Beat the egg.
  • Dip patties of goats cheese into egg batter, then coat in the bread crumbs.
  • Toss the lettuce in a light vinaigrette and arrange in the center of the plate.
  • If desired, add cherry tomatoes cut in half and arranged on the lettuce.
  • In a hot frypan, cook the goat’s cheese in olive oil and butter until golden.
  • Arrange patties in the middle of the salad.
  • Drizzle more of the vinaigrette around the plate and/or honey on the cheese then serve.

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