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It is little wonder that this simple salad is a favorite of Anne, from Anne's Food. She starts with a base of baby spinach and blanched baby green beans, which contribute a light flavor and a nice little crunch to the mix. The greens are dressed with a simple vinaigrette, spiced up with a bit of mustard and honey. Frankly, that salad would be lovely on its own, as a side dish to a larger meal, but that base is not what makes it great. The secret is an easy one: fried cheese. Anne slices a piece of chèvre, dips it first in flour, then egg, then breadcrumbs, and fries until golden in a pan of olive oil.
The hot cheese is placed immediately on top of the greens, and the combination of crispy edges and melty inside makes heaven on a plate. Who knew it would come from salad?
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10-13-2006 @8:36PM Peter said... I make a similar dish except I simply coat the chevre with white and black sesame seeds and then fry quickly at high temp with a light coating of grapeseed oil. Don't fry it too long as the cheese will melt fast. I also freeze the coated chevre for about 10-20 minutes before frying so that it goes into the pan very firm.
In fact, I made this dish last night with a baby greens salad tossed with grapeseed oil and Cuisine Perel black cherry vinegar (I love this stuff!). I then topped it with the fried chevre, some cold sliced pears that had been mulled in wine (I make and this on hand for cheese) and then served with some grilled lamb rib chops. The combo of all the flavors is simply delicious! Plus it's a very simple and fast meal to make. :)
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