John Myers
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Autumn Salad with Fried Cheese and Flower, Herb and Honey Dressing
The perfect autumn salad with fried cheese and flower, herb and honey dressing recipe with a picture and simple step-by-step instructions.
salad
- 3 Handful Mixed salad
- 1 Apple Breaburn
- 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
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.
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- Add the cheese and dressing to the salad. Season to taste with salt and pepper.
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