Warm Goat Cheese Salad with Amlou

Ingredients

• 300 gFresh mixed greens (arugula, spinach, lettuce)
• 200 gGoat cheese log (chevre), sliced into 4 rounds
• 75 gPanko breadcrumbs
• 1Large egg, beaten
• 50 gAll-purpose flour
• 100 gAmlou (Moroccan almond-honey spread)
• 3 tbspSherry vinegar or red wine vinegar
• 4 tbspWalnut or hazelnut oil
• 1 tbspDijon mustard
• 1 gHoney
• 1 tspSalt
• 0.5 tspBlack pepper
• 100 gRoasted hazelnuts or walnuts, roughly chopped
• 75 gDried apricots or figs, sliced
• 2 tbspFresh mint leaves, torn
• 3 mlVegetable oil (for frying)

Instructions

1. 1

   Make vinaigrette: Whisk together sherry vinegar, walnut or hazelnut oil, Dijon mustard, honey, salt, and black pepper in a small bowl to make the vinaigrette.

2. 2

   Bread goat cheese: Pat goat cheese rounds dry with paper towels. Set up three shallow bowls with all-purpose flour, beaten large egg, and panko breadcrumbs in order. Coat each goat cheese round in flour, then egg, then breadcrumbs. Chill for 10 minutes.

3. 3

   Dress greens: Toss fresh mixed greens with half of the vinaigrette. Divide among four plates.

4. 4

   Fry goat cheese: Heat vegetable oil in a skillet over medium-high heat. Fry the breaded goat cheese rounds for 1–2 minutes per side until golden and crispy. Do not overcook or the cheese will escape the crust.

5. 5

   Assemble salads: Top each salad with a warm goat cheese round. Scatter roasted hazelnuts, dried apricots, and fresh mint leaves around the plate.

6. 6

   Finish and serve: Drizzle each salad with a spoonful of amlou and the remaining vinaigrette. Serve immediately while the cheese is still warm.