Crisp Goat Cheese Salad
Elevate your salad game with this **Crisp Goat Cheese Salad**, a perfect blend of crunch, creaminess, and fresh flavors. This vibrant dish features golden, pan-fried goat cheese medallions, coated in crispy panko breadcrumbs, paired with a bed of mixed greens, juicy grape tomatoes, and optional toasted walnuts for added texture. Drizzled with a homemade balsamic honey vinaigrette, this salad strikes a delightful balance between tangy, sweet, and savory. Quick and easy to prepare in just 25 minutes, it’s an ideal choice for a light lunch, dinner starter, or an impressive addition to your dinner party menu. Pair this restaurant-worthy salad with your favorite white wine for a truly indulgent experience!
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Recipe Information
Ingredients
- 8 oz goat cheese log
- 0.75 cup panko breadcrumbs
- 0.25 cup all-purpose flour
- 1 large egg
- 5 cups mixed salad greens (arugula, spinach, etc.)
- 1 cup grape tomatoes
- 0.5 cup walnuts (optional)
- 0.25 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup vegetable oil (or neutral oil for frying)
Instructions
Slice the goat cheese log into 8 equal medallions (approximately 1/2 inch thick). If the cheese is too soft, place it in the freezer for 10 minutes to firm up before slicing.
Prepare a breading station: Place the flour in one shallow bowl, the beaten egg in a second bowl, and the panko breadcrumbs in a third bowl.
Dredge each goat cheese medallion in the flour, ensuring it is fully coated. Dip it into the beaten egg, then coat it evenly with panko breadcrumbs. Repeat for all medallions.
Heat the vegetable oil in a skillet over medium heat. Once the oil is hot, fry the goat cheese medallions for 1-2 minutes on each side, or until they are golden brown and crispy. Remove and place them on a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to make the vinaigrette.
In a large salad bowl, toss the mixed greens, grape tomatoes, and walnuts (if using) with the vinaigrette.
Divide the salad among four plates and top each with two crispy goat cheese medallions.
Serve immediately and enjoy!
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 710 mg | 31% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.1 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 163 mg | 13% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
