Warm Crusted Goat Cheese Salad (Pan-Fried)
This simple goat cheese salad stars a round of goat cheese, breaded and fried to a golden brown, then nested on some dressed greens. Pretty, creamy, tangy and crunchy.
Servings (change as needed): 4
Ingredients
- 4 slices of goat cheese (3/4 inches/2 cm each), Note 1 total 200-250g
- 2 tablespoons flour
- 1 egg, beaten with 1 tbsp milk
- 1/4 cup panko or regular bread crumbs
- 1 tablespoon olive oil
- 4 cups salad greens, Note 2
- Garnish options: thinly sliced sun dried tomatoes, toasted chopped nuts, dried cranberries, julienne beets or carrots
Vinaigrette Dressing, Note 3
- 1 shallot, minced (optional) or green onions
- 1 1/2 tablespoon red wine vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- BREAD THE GOAT CHEESE: Dredge the goat cheese slices in flour, dip in egg mixture then in crumbs. Refrigerate for 15 minutes (or up to 4 hours). This helps the bread crumbs adhere.
- MAKE THE VINAIGRETTE: Mix the first 5 vinaigrette dressing ingredients in a small bowl. Whisk in olive oil. Set aside. Alternatively, place all ingredients in a small sealed container and shake well.
- FRY THE GOAT CHEESE: Heat olive oil in a frying pan over medium high heat. Fry the goat cheese slices about 2 minutes on each side until golden brown. Remove from pan and place on paper towel. Set aside.
- ASSEMBLE SALAD: In a large salad bowl, toss the salad with 3-4 tablespoons of the vinaigrette dressing. Divide among 4 plates. Place a crusted goat cheese slice on top of each salad. Sprinkle on garnishes of your choice and serve. Alternatively, serve salad topped with goat cheese in a large shallow bowl for guests to help themselves.
Notes
- Goat cheese: Use any flavor you like - honey, herb, peppercorn, etc. Substitute feta (stronger), ricotta (milder), or fresh mozzarella (mild).
- Salad greens - any mixed greens will work - spring mix, baby greens, romaine lettuce, baby spinach, arugula salad, etc.
- Vinaigrette options: honey lemon dressing, balsamic, raspberry or strawberry vinaigrette, herb dressing.
- To bake breaded goat cheese rounds (instead of frying): Dip the rounds in olive oil then coat in breadcrumbs. Place on a parchment-lined baking sheet. Spray with oil. Bake at 400F/204C for about 10 minutes until browned. They will be less crispy than fried, but still soft and creamy.
- Make ahead:
- The goat cheese can be breaded, fried and set aside a few hours ahead. It will be fine at room temperature. If you prefer it warm, reheat it in a medium pan for a few minutes or in the microwave for 8 seconds.
- The dressing can also be made ahead, but toss it with the greens just before serving so they don't get soggy.
Calories: 356kcal | Carbohydrates: 8g | Protein: 13g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 560mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1096IU | Vitamin C: 10mg | Calcium: 101mg | Iron: 2mg