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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 min

Preheat your four at 400 °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.

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