Chevre Croquettes on Field Green Salad
Our favorite appetizer or dinner salad by far!
In a small mixing bowl, combine chevre and fresh thyme. Season with salt and pepper.
Using your hands, form six small medallions with the chevre mixture. Dip each of the
medallions in the egg mixture, then coat each with breadcrumbs and set aside.
Dice the cooked beets and set aside. Finely dice the peppers and shallots. Combine with
the fresh basil, season with salt and pepper, and toss the mixture together well. In a small
mixing bowl, whisk together the oil, vinegar, and Dijon mustard to make the dressing. Use
about half the Dijon vinaigrette to dress the greens and the remaining half to dress the
diced pepper mixture.
Prepare the plates by putting a base of the dress greens on each, then top each plate with a
spoonful of the diced beets.
Heat the vegetable oil in large saucepan or skillet. Make sure that the oil is hot before
carefully adding the breaded croquettes. Once added, the oil should cover the croquettes.
Fry the croquettes for 2-3 minutes until gold brown. Remove from oil with a slotted
spoon or spatula and place on top of the diced beets. Top each croquette with a spoonful
of the pepper mixture and serve.
Our favorite appetizer or dinner salad by far!
- 1 log Allegheny Chèvre from FireFly Farms
2 tbsp fresh thyme
salt and pepper
2 eggs, slightly beaten
1½ cup breadcrumbs or cornmeal
2 cups vegetable or canola oil
2 medium beets (cooked, peeled and cooled in advance)
1 red pepper
1 yellow pepper
1 orange pepper
3 medium shallots
2 tbsp fresh basil, finely chopped
salt and pepper
mixed salad greens or baby arugula
¼ cup olive oil
¼ cup vinegar
1 tbsp Dijon mustard
salt and pepper
In a small mixing bowl, combine chevre and fresh thyme. Season with salt and pepper.
Using your hands, form six small medallions with the chevre mixture. Dip each of the
medallions in the egg mixture, then coat each with breadcrumbs and set aside.
Dice the cooked beets and set aside. Finely dice the peppers and shallots. Combine with
the fresh basil, season with salt and pepper, and toss the mixture together well. In a small
mixing bowl, whisk together the oil, vinegar, and Dijon mustard to make the dressing. Use
about half the Dijon vinaigrette to dress the greens and the remaining half to dress the
diced pepper mixture.
Prepare the plates by putting a base of the dress greens on each, then top each plate with a
spoonful of the diced beets.
Heat the vegetable oil in large saucepan or skillet. Make sure that the oil is hot before
carefully adding the breaded croquettes. Once added, the oil should cover the croquettes.
Fry the croquettes for 2-3 minutes until gold brown. Remove from oil with a slotted
spoon or spatula and place on top of the diced beets. Top each croquette with a spoonful
of the pepper mixture and serve.
- Submitted by: Pablo Solanet, FireFly Farms Executive Chef and Cheesemaker
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