Goat Cheese in Crust on Salad

Cover the couscous tightly with boiling hot water in a small baking bowl and let it swell for about 15 min with the lid closed.

In the meantime, pick apart the lettuce hearts, rinse and spin dry. Mix a dressing of balsamic vinegar vinegar, salt, freshly ground pepper and olive oil.

Put some flour on a plate. Mix the egg in a soup plate and season with salt and pepper.Loosen the couscous with a fork, put it on another plate and cool, then mix with walnuts and parmesan.

Turn the pointer cheese first in flour, then in the egg and finally in the couscous mixture on the other side.

Heat the oil in a non-stick frying pan and toast the cheeses in it over medium heat until crisp-brown on both sides.

Form the lettuce leaves on serving plates and evenly distribute the quartered tomatoes on top. Drizzle with the dressing. Place 2 baked cheeses on the bed of lettuce and bring to the table on the spot.

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