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Salad with quebec goat cheese, espelette pepper and confit shallots

Appetizers, Cheese

Mesclun salad with honey and white balsamic dressing served alongside goat cheese croutons with confit shallots.

Ingredients

Recipe for 4 persons

For the dressing and the salad

15 Ml

Dijon mustard

15 Ml

Honey

30 Ml

White balsamic vinegar

60 Ml

Olive oil

1 Unit(s)

Red pepper

4 Handful(s)

Mixed greens

2 Pinch(es)

Espelette pepper

10 Sprig(s)

Chives

For the croutons

0.50 Unit(s)

Baguette

240 Gr

Ripened goat cheese

For the confit shallots

8 Unit(s)

Shallot

4 Sprig(s)

Thyme

Vegetable oil
Olive oil
Salt and pepper
Butter

Preparation time: 30.00 min

Preheat your four at 400.00 °F

General preparation
Slice the goat cheese. Cut red pepper into strips. Mince the shallots. Chop the chives. Chop the fresh thyme.
Preparations of confit shallots
In small pan, heat up a drizzle of olive oil over medium heat. Add shallots, fresh thyme, a pinch of salt, a pinch of pepper and cook until melting soft, stirring occasionally.
Preparation of goat cheese croutons
Cut the baguette in thin slices diagonally. Let cook for 5 minutes in the oven to dry slightly. Place a bit of shallots on each croutons and then cover with a slice of goat cheese. Broil for 3 to 4 minutes in the oven just before serving. Garnish with chives.
Dressing preparation
In a bowl, mix mustard, balsamic and honey with a whisk, incorporating the olive oil in a drizzle. Season with salt and pepper.
To serve
In each plate, place the salad seasoned with vinaigrette and garnish with red pepper strips. Place the goat cheese croutons on the salad and sprinkle with Espelette pepper.

Mix your salad with your dressing at the last moment only to prevent wilting. In addition, we recommend you sprinkle some fleur de sel on your croutons to add a little texture.

Cooking schedule