Warm Goat Cheese Salad with Summer Fruits
JojoM
A vibrant summer salad with crispy goat cheese, seasonal fruits, and toasted pistachios, dressed with a honey-mustard vinaigrette.
Warm Goat Cheese Salad with Summer Fruits
JojoMA vibrant summer salad with crispy goat cheese, seasonal fruits, and toasted pistachios, dressed with a honey-mustard vinaigrette.
Chef's Tips
You can swap the fruits depending on the season.
Make sure the oil is hot before frying to avoid greasy cheese balls.
Tools Used
Saucepan
Slotted Spoon
Mixing Bowls
Paper Towels
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Ingredients
Salad Base
For Breading and Frying
Dressing
Instructions
Prepare the Ingredients
- 1
Blanch the peas in boiling salted water for 6 minutes, then plunge into ice water to stop cooking.
- 2
Wash and halve the cherries, removing the pits.
- 3
Peel and cube the melon.
- 4
Wash, dry, and tear the salad leaves.
Make the Dressing
- 1
In a bowl, whisk together mustard, honey, olive oil, and white balsamic vinegar. Set aside.
Form and Fry the Goat Cheese Balls
- 1
Shape the goat cheese into 1.5–2 cm balls.
- 2
Roll each ball in flour, then in beaten egg yolks, then in breadcrumbs.
- 3
Deep-fry in sunflower oil at 180°C for 1 minute until golden. Drain on paper towels.
Assemble the Salad
- 1
Toss salad leaves with vinaigrette and season with pepper.
- 2
Add melon, cherries, raspberries/strawberries, and peas.
- 3
Add more vinaigrette if needed, sprinkle with fleur de sel and crushed pistachios.
- 4
Top with warm goat cheese balls and serve immediately.
Nutrition Facts
Serving Size: 1 plate
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
