Hey peoples! Last week I made this AH-mazing lunch for myself. I had some left over goat cheese chilling in the fridge and I had no idea how to use it. I finally decided to make this (rocking!) Fried Goat Cheese Salad with a Mustard-Herb Vinaigrette. I could literally eat this every day.
This is very simple and won’t be disappointed (if you like goat cheese, that is hehe). I make the vinaigrette before hand and let it sit in the fridge until I’m ready to dress the salad. This helps for all the flavors to mingle. The dressing is slightly tart but more sweet to balance the sharpness of the cheese.
1 Tbls Granulated Sugar
1 1/2 Tbls White Vinegar
1/8 tsp Garlic Powder
1/8 tsp Onion Powder
1/8 tsp Dried Basil
1/4 tsp Dried Oregano
1 1/2 tsp Spicy Mustard
2 tsp Mayonnaise
2 Tbls Olive Oil
Combine the sugar and vinegar in an microwave safe bowl. Microwave for 15 seconds and take out. Whisk these two together until sugar is dissolved completely. This only takes a minute or so. Add the rest of the ingredients saving the olive oil for last. When ingredients are combined with a whisk, whisk in the olive oil in a stream. This will help to emulsify and bind the ingredients together. Cover with plastic wrap and place in fridge.
Fried Goat Cheese Ingredients
4 oz Goat Cheese
1 Cup Panko Bread Crumbs
1/2 Cup Flour
1 each Egg
2 Tbls Parmesan Cheese (grated or from canister)
Salt and Pepper to taste
Fried Goat Cheese Directions
Place goat cheese in the freezer for 15 minutes. This will help us cut the cheese in discs with a knife.
For this stage we are going to set up the classic three step process for frying items. You will need two plates and 1 bowl. First place the flour on a plate and season with salt and pepper, mix together with a fork until combined. Next, crack the egg into the bowl and whisk the egg. Last plate, place the panko bread crumbs, cheese and salt and pepper to taste. Mix these ingredients with a fork to combine.
Cut the cheese into even slices about 1/2 inch thick. You may need to dip your knife into hot water and wipe with paper towel between slices. While breading cheese, heat up 1/2 inch of oil in a heavy bottom skillet over medium heat. You can test the oil by dropping a breadcrumb into the oil, if it immediately sizzles it is ready, if the breadcrumb burns very fast or the oil is smoking, it is too hot.
One by one, place into flour mixture, smushing a little to form a disk, make sure flour gets on all sides of cheese. Dust off any excess flour and dip into the egg. When coated with egg (this can actually be a little tricky but keep flipping the cheese in the egg and it will eventually coat entire piece) place into the breadcrumbs. You can press the crumbs into the cheese to make sure they stick, tap off any extra breadcrumb mixture and place to the side. Repeat steps for all cheese slices.
Carefully (!) place cheese slices into hot oil. Turn occasionally with a slotted spatula or tongs until nicely golden brown all over. Place onto a paper towel lined plate.
Now, we are ready to assemble our salad!
This part is more up to you with your liking. We always have romaine lettuce in the house. So I chopped up that, added some grape tomatoes and thinly sliced onion. I tossed this in the vinaigrette, I used about half of the recipe to my preference. I placed the salad on a plate, added the goat cheese and sprinkled some croutons on top (Like I need more fried things…), et voila!
Experiment with this salad, the fried goat cheese would be amazing with so many ingredients. The PERFECT salad for this for me would be, over a bed of arugula with toasted walnuts and some dried cranberries… BOOM. But, we never have any of that in house so, I improvised it was still kick butt! I hope you try this out, let me know how you likey!
Thanks for reading!
BONUS, who remember this? hehe! (this was the best video I could find!)
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