Goat's cheese and leek frittata with frisee, walnut and pear salad and garlic croutons
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Goat's cheese and leek frittata with frisee, walnut and pear salad and garlic croutons
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Vegetarian recipes




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INGREDIENTS
300 g Goat cheese log(s)
5 whole White part of leek(s)
170 ml olive oil
1 bunch Spring onion(s)
100 ml Double cream
6 whole Whole egg(s)
8 pinch(es) Maldon salt
3 Turn Freshly ground black pepper
1 whole Curly endive(s)
1 whole Banana shallot(s)
3 whole Pear(s)
50 g Fresh walnut(s)
1 whole Garlic clove(s)
0.5 whole French stick
20 g Maille wholegrain mustard
1 tbsp Honey
50 ml White wine vinegar
 

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DIRECTIONS
01
For the frittata : Preheat the oven to 180'C

02
Wash the leeks and the spring onions and then finely slice

03
Break the goat's cheese into small pieces

04
Break the eggs into a bowl and add the double cream

05
Season with salt and pepper and then mix together

06
Heat a pan and add a little olive oil

07
Add the leeks to the pan and cook until soft

08
Add the egg mixture and then the goat's cheese and spring onions to the pan

09
Cook over a medium heat for 3-4 minutes and then transfer to the oven to finish cooking

10
For the garnish : Peel and dice the shallot and the garlic

11
Cut the pears into quarters, remove the core and thinly slice

12
Break the walnuts into small pieces, place on a baking sheet and then toast in the oven for 3 - 4 minutes

13
Wash and pick the frisee leaves

14
Cut the baguette into small cubes to make croutons

15
Heat frying pan to hot and add a splash of olive oil

16
Add the bread to the pan and cook until golden brown

17
Once cooked, remove the pan from the heat and stir in the chopped garlic

18
For the vinaigrette and to serve : Mix together the honey, mustard, vinegar and the salt

19
Whisk the olive oil into the dressing

20
To serve: cut the frittata into 6 slices

21
Serve each slice of frittata with a handful of frisee, toasted walnuts, diced shallots, fresh pear pieces and a sprinkling of the croutons

22
Finish with the honey and mustard dressing

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