Salad with hot Chèvre

I do indeed love my chèvre cheese, and especially if it's fried. What's not to like? This is a very simple little salad, quick to throw together and perfect for lunch. The double-dipping with first flour, then egg, then breadcrumbs, makes the cheese extra crispy. It will be all hot and melty inside, which is simply delicious. Don't forget to have some honey in the salad dressing - it goes just perfectly with the cheese, walnut and spinach...

I use panko breadcrumbs, but I'm sure others will work well too. Panko are Japanese, and are fairly easy to find - but if you can't, either make your own from stale white bread, or just use whatever you have. At any rate, don't let it stop you from making this!

Salad with hot Chèvre
Serves 2

2 thin slices of chévre
flour
1 egg
panko or other good breadcrumbs
olive oil

80 g baby spinach leaves
150 g haricot verts (thin green beans)
walnuts

Dressing:
red wine vinegar
olive oil
honey
dijon mustard
salt
pepper

Start by boiling the beans. Add them to salted, boiling water and boil for a few minutes. Drain and plunge into a bowl of ice cold water.

Rinse the spinach carefully. Mix with the beans and the walnuts in a salad bowl. Make the dressing. (Sorry, no exact measurements)

Put flour and panko into low bowls and beat the egg in a third bowl. Turn the chèvre slices first in flour, then in egg and then in the breadcrumbs until very well coated. Fry in a hot pan in some olive oil.

Toss the salad with the dressing and divide on two plates. Top each serving with a slice of cheese.

Lunchsallad med panerad chèvre