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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?
