Rapunzel Salad with Porcini Mushrooms and Breaded Goat Cheese

Ingredients

• 300 g rapunzel greens
• 6 small firm porcini mushrooms
• 7 tbsp rapeseed oil
• 200 g Goat cheese
• 1 egg
• 3 tbsp breadcrumbs
• 2 tbsp clarified butter
• 1 tbsp White Wine Vinegar
• 1 tbsp raspberry vinegar
• 1 tbsp walnut oil
• 1 tbsp finely chopped coriander leaves
• a pinch ground cumin
• Salt
• freshly ground pepper
• 2 tbsp toasted sunflower seeds

Instructions

1. 1.

   Wash and dry the rapunzel greens thoroughly. Clean the porcini mushrooms and slice them lengthwise into about 1 cm thick pieces. Heat 3 tbsp rapeseed oil in a large skillet over medium heat and sauté the mushrooms for about 2 minutes on each side until golden brown. In a shallow dish whisk the egg. Place the breadcrumbs in another shallow dish. Cut the goat cheese into 2–3 cm cubes, dip them first in the beaten egg, then coat with breadcrumbs, and fry in hot clarified butter until golden brown.

2. 2.

   Whisk together the two vinegars, walnut oil, remaining rapeseed oil, coriander, cumin, salt, and pepper to make a dressing. Toss the rapunzel greens with the dressing and divide onto four plates. Top each plate with the sautéed mushrooms and breaded goat cheese cubes, sprinkle toasted sunflower seeds, and serve immediately.