Warm Bucheron & Beet Salad

French Bucheron and Beet Salad

Serves 6

10 small beets of assorted colors

1 large head of butter lettuce, washed, dried and broken into bite-size pieces

2 rounds of Bucheron goat cheese

1/2 cup milk

1 cup Panko breadcrumbs

2 cups croutons, homemade or store bought

1/2 cup olive oil

1/2 cup white balsamic vinegar

1 teaspoon honey

1/4 teaspoon mustard

2 pinches of herbs de Provence

Salt and pepper to taste

Additional olive oil for sautéing cheese

Wash unpeeled beets, dry, loosely wrap in foil and roast in a 400-degree oven for 30 minutes. Remove from oven, open the foil and allow beets to cool enough to be handled. Once they are cool enough to pick up, run under water and pull off the outer layer of skin, dry and set beets aside.

In a small bowl whisk together the olive oil, vinegar, honey, mustard, herbs de Provence and salt and pepper until emulsified and combined.

Set out 6 salad plates, placing a mound of lettuce on each plate. Quarter the beets and arrange on the plates and then toss a handful of croutons on each salad.

Cut the Bucheron cheese in wedges, six wedges per round. Dip each wedge into the milk and then into the breadcrumbs, pressing the crumbs into the cheese.

Heat additional olive oil in a small sauté pan until it is hot but not smoking. Arrange the cheese wedges in the pan and sauté, turning to brown on both sides, which should take only a few minutes. Place browned Bucheron wedges on top of salads, two per salad. Drizzle salads with the dressing and serve.