Equipment
Ingredients
Goat Cheese
- 709 g goat cheese, cut into thirds crosswise
- 30 ml olive oil
- 60 g breadcrumbs, dried, freshly made
Salad and Vinaigrette
- 30 ml sherry vinegar
- 2 garlic, peeled and minced
- 10 g dijon mustard
- 15 ml olive oil
- 30 g spinach, cleaned and trimmed
- 30 g watercress, rinsed, stems removed
- 6 sun-dried tomatoes, thinly sliced
- 1 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Moisten the goat cheese pieces by coating them thoroughly with 30ml of olive oil.
Press the oiled cheese into the breadcrumbs until the surface is completely and evenly covered.
Place the breaded cheese in the refrigerator to chill for at least 1 hour.
Preheat your oven to 200°C (400°F).
In a large mixing bowl, whisk together the sherry vinegar, minced garlic, and Dijon mustard.
Slowly whisk in the remaining 15ml of olive oil to form an emulsion, then season with salt and black pepper.
Arrange the chilled goat cheese pieces on a baking sheet lined with wax paper.
Bake the cheese at 200°C (400°F) for 5 to 10 minutes until the breading is golden brown and the cheese is soft.
Add the spinach and watercress to the bowl with the vinaigrette and toss gently to coat.
Distribute the greens across six plates, place one warm goat cheese round on each, and garnish with sliced sun-dried tomatoes.
Chef's Notes
- Chilling the breaded cheese is essential to ensure it holds its shape while the exterior browns.
- If using wax paper, ensure it is rated for oven use; otherwise, substitute with parchment paper to prevent smoking.
Storage
Refrigerator: 24 hours — Store components separately; greens will wilt once dressed.
Reheating: Reheat cheese in oven at 175°C (350°F) until softened.
