Goat Cheese and Croutons Salad
4 servings
30 minutes
Salad with goat cheese and croutons is a refined dish of European cuisine that combines the crunchy texture of baked bread, the tenderness of goat cheese, and the tangy sweet note of quince. It is not just a salad but a gastronomic journey where each ingredient combination reveals a new flavor. Quince adds fruity freshness, arugula provides a slight bitterness, while horseradish and mustard give the dressing spiciness. This salad is perfect for both a light lunch and an exquisite dinner with a glass of white wine. Easy to prepare yet rich in flavor palette, it leaves a pleasant aftertaste and a sense of refined harmony. Historically, such salads were popular in Europe among gourmets who appreciated fresh natural products and balanced aromas.
1
Preheat the oven to 190˚C. Mix the bread pieces with 2 tbsp of olive oil on a rimmed baking sheet, season with salt and pepper.
- White bread: 0.5 piece
- Olive oil: 4 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
2
Spread in a single layer and dry, stirring once, until a golden crust forms and the bread is crispy on the outside while remaining soft inside (8-10 minutes).
3
In a small bowl, combine horseradish, vinegar, mustard, and honey, and mix. While continuing to mix, carefully pour in the vegetable oil and the remaining 2 tablespoons of olive oil.
- Horseradish: to taste
- Wine vinegar: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Honey: 1 teaspoon
- Vegetable oil: 2 tablespoons
- Olive oil: 4 tablespoons
4
Mix the croutons, quince jelly, and cheese in a large bowl. Add arugula, drizzle with the prepared sauce, and toss. Taste the salad and add salt and pepper to taste.
- White bread: 0.5 piece
- Quince: 60 g
- Goat cheese: 120 g
- Rocket (arugula): to taste
- Coarse salt: to taste
- Ground black pepper: to taste
