Croustillant De Chèvre Au Miel Et Amandes, Salade De Jeunes Pousses, Fraises Et Coeurs De Palmiers Recipe
Almond-crusted goat cheese, strawberries, heart of palms and baby greens salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Croustillant de Chèvre
Salad
Method
Preparing the Croustillant de Chèvre
- 1
Prepare the Goat Cheese
Preheat the oven to 180°C (350°F). Shape the goat cheese into small rounds. Dip each round into the beaten egg, then coat with chopped almonds followed by breadcrumbs. Place on a baking sheet.
- 2
Bake the Cheese
Drizzle olive oil over the coated goat cheese rounds. Bake in the preheated oven for about 15-20 minutes or until golden and crispy.
Making the Salad
- 3
Combine Salad Ingredients
In a large bowl, combine baby greens, sliced strawberries, and hearts of palm.
- 4
Dress the Salad
In a small bowl, whisk together balsamic vinegar, salt, and pepper. Drizzle over the salad and toss gently to combine.
Plating
- 5
Serve
Place the salad on a plate and top with the warm almond-crusted goat cheese. Drizzle with honey if desired and serve immediately.
