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wild mushroom and truffled honey goats cheese salad

Wild Mushroom & Truffle Honey Goats Cheese Salad

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Ingredients

  • 200 g (7 oz) wild mushrooms
  • 3 garlic cloves, sliced
  • 3 slices off a log of goats cheese
  • 1 egg
  • ½ cup breadcrumbs
  • 2 tsp truffle honey
  • A handful of mixed leaves

Instructions 

  • First, roast your mushrooms in the oven with a glug of olive oil at 200C / 390F for 10 minutes. Remove from the oven, add the crushed garlic and mix in with the mushrooms. Roast for another 10 minutes and then remove from the oven (but don't turn it off) and leave the mushrooms to cool in the dish. You will want them to be warm in the salad, but not piping hot.
  • Spread a very light coating of truffle honey onto each goats cheese slice.
  • Next, you will be breading your goats cheese slices. Whisk the egg in a small bowl and pour out some breadcrumbs onto a chopping board.
  • Dip your goats cheese slice in egg, then roll in the breadcrumbs. Repeat to get a really thick coating.
  • Bake the breaded goats cheese slices for 10 minutes. Remove, and carefully flip them over. Pour a little extra truffle honey on top, and put back in the oven for another 10 to 15 minutes until they are crispy and brown.
  • Assemble your salad. Start with a fresh bed of leaves, and top with the warm mushrooms and goats cheese. Drizzle with balsamic vinegar.
  • Enjoy!