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  • 14 oz goat cheese
  • 6.3 oz mixed lettuce, cress and arugula
  • 12 oz flour
  • 4 eggs
  • 2.5 oz berries (blueberries, raspberries, blackberries, strawberries, rough bindweed fruit)
  • 2 lemons
  • 2 tbsp olive oil
  • A dash of white wine
  • 3.5 oz sugar
  • 2 oz butter
  • 17 fl oz frying oil
  • Salt and pepper


Dice the goat cheese and set aside.

Mash the blueberries in a hand blender and make a blueberry smoothie by mixing the eggs and blueberries in a bowl. Season with salt and pepper to taste. Set aside.

Sift the flour, put in a soup plate, and dredge the diced goat cheese in flour, then dip in the blueberry smoothie, and dredge in flour again. Set aside.

Blend half of the berries in a blender with 6.7 fl oz water.

In a pan, sauté the other half of berries and flambé with a dash of white wine. Add the mixture of berries, sugar and butter, stir for a few minutes and wait until the sauce gains consistency. Once ready, set aside.

Heat the oil in a pot at 360°F and fry the diced goat cheese.

Season the mixed greens with lemon and olive oil.

Put the green salad in a plate and place the fried cheese cubes over the salad, then add berry sauce on top to taste.