Equipment
Ingredients
Goat Cheese
- 709 g goat cheese, cut into thirds crosswise
- 30 ml olive oil
- 60 g breadcrumbs, dried, freshly made
Salad and Vinaigrette
- 30 ml sherry vinegar
- 2 garlic, peeled and minced
- 10 g dijon mustard
- 15 ml olive oil
- 30 g spinach, cleaned and trimmed
- 30 g watercress, rinsed, stems removed
- 6 sun-dried tomatoes, thinly sliced
- 1 g salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 438 kcal
- Protein
- 24 g
- Carbohydrates
- 11 g
- Fat
- 34 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 742 mg
- Saturated Fat
- 19 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 54 mg
- Potassium
- 179 mg
- Calcium
- 200 mg
- Iron
- 3.6 mg
- Magnesium
- 33 mg
- Phosphorus
- 333 mg
- Zinc
- 1.3 mg
- Vitamin A
- 375 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 44 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.53 mg
- Niacin
- 1.4 mg
- Folate
- 36 mcg
- Water
- 85 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Moisten the goat cheese pieces by coating them thoroughly with 30ml of olive oil.
Press the oiled cheese into the breadcrumbs until the surface is completely and evenly covered.
Place the breaded cheese in the refrigerator to chill for at least 1 hour.
Preheat your oven to 200°C (400°F).
In a large mixing bowl, whisk together the sherry vinegar, minced garlic, and Dijon mustard.
Slowly whisk in the remaining 15ml of olive oil to form an emulsion, then season with salt and black pepper.
Arrange the chilled goat cheese pieces on a baking sheet lined with wax paper.
Bake the cheese at 200°C (400°F) for 5 to 10 minutes until the breading is golden brown and the cheese is soft.
Add the spinach and watercress to the bowl with the vinaigrette and toss gently to coat.
Distribute the greens across six plates, place one warm goat cheese round on each, and garnish with sliced sun-dried tomatoes.
Chef's Notes
- Chilling the breaded cheese is essential to ensure it holds its shape while the exterior browns.
- If using wax paper, ensure it is rated for oven use; otherwise, substitute with parchment paper to prevent smoking.
Storage
Refrigerator: 24 hours — Store components separately; greens will wilt once dressed.
Reheating: Reheat cheese in oven at 175°C (350°F) until softened.
Troubleshooting
Cheese melts into a puddle
Cause: Oven time too long or cheese was not chilled sufficiently before baking.
Fix: Cannot be fixed; serve as a warm dip instead.
Prevention: Ensure a full hour of chilling and begin checking doneness at 5 minutes.
Breadcrumbs falling off
Cause: Insufficient oil coating before breading.
Fix: Gently press loose crumbs back onto cheese before baking.
Prevention: Ensure the cheese is fully moistened with oil before pressing into crumbs.
Cultural Context
This dish is a variation of the classic French 'Salade de Chèvre Chaud', a staple of Parisian bistro menus since the mid-20th century.
