Purse of fresh goat cheese and salted butter caramel on a bed of mesclun with milk caramel salad dressing

A recipe proposed by the chef of the restaurant “Auberge de Zoé” located in Panissières, in Loire.

Didier Hervault

Didier Hervault

A recipe proposed by the chef of the restaurant “Auberge de Zoé” located in Pannissières, in Loire.


Preparation: 30 min

Cooking: 10 min

6 servings

Which caramels are used in this recipe?

Salted butter caramel, milk caramel


3 fresh goat cheeses
6 brick pastry sheets
24 walnut kernels
6 tsp. salted butter caramel
6 chive strands
500 g salad mix ‘mesclun’

1 tbsp. milk caramel
3 tbsp. wine vinegar
9 tbsp. walnut oil
A pinch of salt and pepper


Put a teaspoon of salted butter caramel in the middle of the brick pastry sheet making a 10 cm disc.
Add half a goat cheese cut in the thickness direction with 4 walnut kernels on top.
Close and tie with the chives beforehand poached in boiling water (10 seconds and cool in cold water).
Repeat the operation 6 times.
Reserve them on a baking paper in a dish.
Preheat the oven to 200°C (th.6-7).

Put the milk caramel, vinegar, salt and pepper and mix.
Add walnut oil while beating to create an emulsion.
Wash the salad and wring it out.
Bake the dish of the purses as soon as the oven is hot and take them out as soon as the colouring of the brick pastry sheets appears.
Meanwhile, season the salad in a salad bowl, then dress in a crown on a plate.
Decorate with seasonal vegetables and put the purse in the center of the plate.

To order a Box

cuisinez caramel

The first one is free!

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