Prep. time: 15 minutes
Cooking time: 25 minutes
This is a delicious starter that you'll regret not having as your main course! Fried goat cheese, both creamy and crispy, and wild blueberry vinaigrette that's as appealing to the eye as the tastebuds - you'll ask for seconds! Tip: make a double batch of the vinaigrette. It keeps for several days in the fridge and you can use it for your lunchtime salads.
- Cut the cheese into cubes and set aside.
- In a small bowl, lightly beat the eggs and add the milk.
- Place the flour and bread crumbs separately in two other bowls.
- Roll the cubed cheese in the flour to coat well. Repeat in the egg-milk mixture, and finally in the bread crumbs. Place the breaded cheese cubes on a plate.
- In a pan, heat the oil to 180° C/350° F. Fry the breaded cheese in the hot oil for 3-4 minutes. Drain each cube and place on a plate. Let cool to lukewarm.
- In a saucepan, crush the wild blueberries with a fork.
- Add the port and cook over low heat for 20 minutes or until the liquid has reduced by two-thirds.
- Add the vinegar, shallot and garlic. Mix well, remove from the heat and let cool.
- Once cooled, add the olive oil and hazelnut oil and season to taste. Shake vigorously to combine thoroughly.
- In a large bowl, toss the baby spinach and pine nuts with a little vinaigrette and place some salad in the middle of each plate.
- Top with several cubes of fried cheese.
- Garnish the plate with a drizzle of viniagrette and a few dried wild blueberries.
Photo & collaboration: SPBQ - Quebec Blueberry Producers Association
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