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Autumn Salad with Fried Cheese and Flower, Herb and Honey Dressing

5 from 7 votes
Course Dinner
Cuisine European
Servings 1 people
Calories 535 kcal

Ingredients
 

salad

  • 3 Handful Mixed salad
  • 1 Apple Braeburn
  • 2 Mini peppers
  • 1 tablespoon Walnut kernels
  • Onion rings
  • 1 Carrot

cheese

  • 70 g Gouda in one piece
  • 1 Egg
  • 1 teaspoon Dried rose petals
  • 1 teaspoon Dried cornflower leaves
  • 15 Rosemary needles chopped
  • 3 Sage leaves chopped
  • 0,5 teaspoon Hot paprika powder
  • Salt
  • Breadcrumbs

dressing

  • 1 Juice of one orange
  • 2 tablespoon Thyme honey
  • 1 teaspoon Dried rose petals
  • 2 teaspoon Dried cornflower blossoms
  • 20 Rosemary needles
  • 5 Sage leaves
  • 1 Clove of garlic
  • 0,5 Hot peppers
  • 1 teaspoon Green peppercorns
  • 2 tablespoon Ground almonds
  • 2 tablespoon Extra virgin olive oil
  • Salt

Instructions
 

salad

  • Put the salad on a plate. Cut the apple and carrot into slices. Cut the peppers into rings. Add to the salad mixture with the onion rings and walnuts.

dressing

  • Toast the almonds with the sage in a pan without fat. Put the remaining ingredients in a tall container and puree.

cheese

  • Cut the cheese into finger-thick slices. Whisk the egg. Add the flowers, herbs, paprika powder and salt. Mix everything well.
  • Roll the cheese in the egg mixture and then roll in the breadcrumbs. Repeat the process once. Fry in a pan with clarified butter on both sides for about 3 minutes.

.

  • Add the cheese and dressing to the salad. Season to taste with salt and pepper.

Nutrition

Serving: 100gCalories: 535kcalCarbohydrates: 17.7gProtein: 12gFat: 46.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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