Goat cheese pairs perfectly with the jam. Tangy meets buttery, sweet meets sour. And that is enough for a light dinner with a glas of wine.
- 200 g semi-firm goat cheese
- green salad and arugula mixture
- 1/2 cup breadcrumbs
- 2 Tbsp butter
- 2 Tbsp olive oil
- 4 Tbsp balsamic vinegar
- freshly ground pepper
- 50 g walnuts
- 4 teaspoons strawberry jam
Wash and rinse the green salad. Pour the vinegar on it and distribute among four plates.
Cut cheese into slices. Preheat oven to 200 C. Put the breadcrumbs on a baking sheet and toast them for 5 minutes until golden brown. In another pan put the walnuts with some salt and roast for 10 minutes. Mix the hot breadcrumbs with some salt and the olive oil and press the slices of goatcheese to allow to cover on both sides. Heat the butter in a skillet and pan fry the goat cheese for about a minute per side. Carefully remove with a spatula and place over the green salads. Put a teaspoon of jam over each piece of cheese and sprinkle some walnuts above.