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Frisée with Goat Cheese


8 oz/225 g fresh goat cheese
½ cup/40 g panko bread crumbs
Salt and freshly cracked black pepper
1 egg
2 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 shallot, minced
6 tbsp/90 ml walnut oil
1 head frisée lettuce, cleaned and separated


Serves: 8


Put the frisée in a bowl and toss to coat with the vinaigrette. Divide the frisée among eight salad plates and place one goat cheese round on each plate to serve. 

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