Equipment
* optional
Ingredients
Infused Goat Cheese
- 250 g goat cheese, chilled, sliced into 8 even discs
- 210 ml extra virgin olive oil
- 4 g fresh thyme, finely chopped
- 4 g fresh rosemary, finely chopped
Artisanal Breading
- 115 g baguette, stale or toasted until dry
- 1 g smoked paprika
Walnut Vinaigrette
- 18 ml red wine vinegar
- 6 ml sherry vinegar
- 65 ml walnut oil
- 5 ml honey
- kosher salt
- black pepper, freshly cracked
Salad Base
- 200 g mixed baby greens
Nutrition (per serving)
Method
Divide the chilled goat cheese into 8 uniform discs. Submerge them in a shallow container with 210ml of olive oil, thyme, and rosemary. Ensure the cheese is fully immersed and refrigerate for at least 2 hours to allow the aromatics to penetrate the fat.
Preheat your oven to 150°C (300°F). Slice the baguette lengthwise and toast for 20-25 minutes until completely dehydrated but not overly browned. Once cooled, process into fine, sandy crumbs using a box grater or food processor.
Increase the oven temperature to 200°C (400°F). Lift the goat cheese discs from the oil, allowing the excess to drip off, then press firmly into the breadcrumbs until a thick, even crust is formed on all sides.
Arrange the breaded discs on a parchment-lined baking sheet. Bake for 6-8 minutes. The cheese should be soft and yielding to the touch, and the crust should be golden and crisp.
While the cheese bakes, whisk the red wine vinegar, sherry vinegar, honey, salt, and pepper in a bowl. Slowly stream in the walnut oil while whisking vigorously to create a stable, creamy emulsion.
Toss the greens lightly with the vinaigrette. Distribute the greens across four plates and top each with two warm goat cheese discs. Serve immediately while the cheese is molten.
Chef's Notes
- The quality of the walnut oil is paramount; it goes rancid quickly, so taste it before using.
- For a true Michelin presentation, use a ring mold to stack the greens before placing the cheese on top.
- The marinating oil is a goldmine of flavor—save it to sauté vegetables or for your next salad dressing.
Storage
Refrigerator: 3 days — Store breadcrumbs and vinaigrette separately; bake cheese just before serving.
Reheating: Reheat cheese discs in a 180°C/350°F oven for 3-4 minutes until warmed through.
