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Spring herb salad with warm blue cheese

Time 30 minutes
Yields Serves 4
Spring herb salad with warm blue cheese
(Mel Melcon / Los Angeles Times)
1

Place the cheese in the freezer for 5 minutes. Cut it into thick slices. Dredge in the flour, then in the beaten egg and finally in the panko crumbs, pressing to coat well on all sides. Set aside on a plate (in the refrigerator if doing ahead).

2

Combine the greens and herbs in a large bowl and toss well until completely mixed. In a small bowl, whisk together the vinegar and olive oil and season with salt and pepper. Set both bowls aside.

3

Heat the butter and oil in small skillet over medium-high heat until sizzling. Carefully add the cheese slices and cook quickly until lightly browned on each side but not starting to ooze, about 1 minute.

4

As the cheese heats, toss the salad with the dressing to coat and divide among 4 plates. Top each with hot cheese and serve at once.

Use Fourme d’Ambert, Bleu d’Auvergne or another creamy but firm blue cheese. Good choices for greens with a bite: baby oak leaf, baby romaine, baby arugula, watercress leaves.

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