Method: StovetopJump to Recipe
With Valentines Day just days away, I figured it was time to share another of our favorite date night recipes: Fried Boursin Salad with Raspberry Vinaigrette. Being a meat centric blog, there are not going to be a ton of salads on here, so when one is posted, you know it has to be great! This recipe combines one of our favorite homemade salad dressings and Boursin, one of our favorite soft cheeses.
Preparing the Fried Boursin Salad with Raspberry Vinaigrette
Making the Raspberry Vinaigrette
To make the dressing, finely dice the garlic. In a salad dressing shaker, add the vinegars, olive oil, and Worcestershire Sauce. Add in the garlic, Dijon, salt, and pepper. Shake vigorously to combine.
Making the Fried Boursin
Boursin is a soft French cheese that is creamy in texture and often flavored with different herbs. We fell in love with Boursin while studying in England, and ate it pretty much daily on some crunchy dinner rolls. For this recipe we recommend the garlic and fine herb version.
Halve the Boursin so you have 2 equal sized pucks.
Coat the Boursin with Panko, gently pressing the bread crumbs into the cheese. Return the cheese to the refrigerator until you are ready to use it. You want the cheese chilled prior to frying it, to help prevent it from melting.
In a skillet, heat a thin layer of oil or grease over medium-high heat. We really love using bacon grease for this, but oil works just as well. Fry the cheese for about 1-2 minute per side. You will want a thin spatula to flip the cheese over so it does not fall apart. If you notice the cheese starting to melt out the sides, you will want to remove it from the heat sooner.
Assembling the Fried Boursin Salad with Raspberry Vinaigrette
Now it is time to assemble your salad. Using baby spinach or mixed greens, put your lettuce in each bowl. Top it with mixed nuts such as cashews, pecans, and almonds. Add some dried cranberries (craisins) or dried cherries. Thinly slice a Bartlett pear and top your salad with it.
Finally, add your dressing and the deliciously warm, fried cheese. This salad pairs perfectly with steak such as Reverse Seared Teres Major with His and Her Sauces or Filet Mignon with Goat Cheese Sauce and Grand Marnier Sautéed Peppers, or use it as part of your mid-week Thanksgiving dinner with our Smoked Turkey Breast and Easy Stuffing recipes.
Fried Boursin Salad with Raspberry Vinaigrette
- Skillet or pan
- Salad Shaker
- Fresh Baby Spinach or Mixed Greens
- Mixed Nuts
- Dried Cranberries or Cherries
- 1 Bartlett Pear thinly sliced
- ¾ cup Extra Virgin Olive Oil
- 4 teaspoon Balsamic Vinegar
- 2 Tab Raspberry White Balsamic Vinegar
- ¼ teaspoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 1 clove Garlic peeled and finely chopped
- Salt and Black Pepper to taste
- 5.2 ounce Package of Garlic and Fine Herb Boursin Cheese
- 1 cup Panko style Breadcrumbs
- Olive oil or Bacon Greece 3-6 Tablespoons depending on pan size
- Finely dice the garlic.
- In a salad dressing shaker, add the vinegars, olive oil, and Worcestershire Sauce. Add in the garlic, Dijon, salt, and pepper. Shake vigorously to combine.
- Halve the cheese into 2 equal sized pucks.
- Coat the Boursin with Panko, gently pressing the bread crumbs into the cheese. Return the cheese to the refrigerator until you are ready to use it. You want the cheese chilled prior to frying it, to help prevent it from melting.
- Heat the oil or bacon grease over medium-high heat and fry the chilled Boursin for 1-2 minutes per side. If the cheese starts melting out the sides remove from the heat.
- Assemble the salad by combining your greens in a bowl with the nuts, dried berries, and sliced pear.
- Top the salad with the warm fried Boursin and the raspberry vinaigrette.
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