FRIED GOAT CHEESE SALAD WITH HONEY MUSTARD BALSAMIC VINAIGRETTE

Salad|Appetizers|Brunch|Vegetarian

Ingredients

The Fried Goat Cheese:

1 egg

2 tablespoons flour

⅓ cup panko breadcrumbs

¼ cup grated parmesan cheese

8 ounce goat cheese log, left out of the fridge for 30 minutes

3 tablespoons olive oil

2 tablespoons butter

The Dressing:

1 tablespoon finely chopped shallots

⅓ cup olive oil

1 tablespoon grainy mustard

1 tablespoon honey

3 tablespoons balsamic vinegar

¼ teaspoon salt

¼ teaspoon black pepper

The Salad:

5 ounces mixed greens (mesclun)

½ cup dried cranberries

½ cup toasted slivered almonds

Instructions

To prepare the fried goat cheese, cut the log into ½” pieces. Wet your fingers with a little bit of water (to prevent sticking) and press each piece of cheese into a disk about 2” in diameter. Place them on a plate and place them in the freezer for 5 minutes.

Prepare a breading station by beating the egg in one small bowl, place the flour in another, and combine the panko and parmesan in a third bowl. Dip each chilled disk of goat cheese into the flour and tap any excess off. Then dip into the egg to completely coat and, finally, press into the panko and parmesan mix and press firmly to make the breadcrumbs adhere.

Heat the olive oil and butter in a medium frying pan. When the butter is bubbling, place the breaded cheese disks into the pan and cook for 2 minutes preside until they are crispy and golden brown. Keep warm in a 300 degree oven until you are ready to serve.

Combine all of the dressing ingredients into a small jar and shake, shake, shake until emulsified.

Place the salad ingredients in a large bowl and toss with half of the dressing until the greens are all damp. Add more dressing as desired. Top the salad with the warm cheese.