Pecan Encrusted Goat Cheese Salad W Maple Vinaigrette Dressing
Indulge in the perfect balance of savory, sweet, and crunchy with this Pecan Encrusted Goat Cheese Salad with Maple Vinaigrette Dressing. Tender rounds of goat cheese are coated in a decadent pecan and panko crust, lightly fried to golden perfection, and paired with a crisp spring mix dotted with juicy cherry tomatoes and fresh cucumber. The salad is elevated with a luscious maple vinaigrette, featuring the sweet richness of maple syrup and the tang of apple cider vinegar. Ready in just 35 minutes, this elegant dish is ideal for special occasions or a refreshing, gourmet weeknight dinner. Serve this salad warm to enjoy the melt-in-your-mouth goat cheese paired with bright, fresh greens for a truly elevated dining experience! Keywords: pecan-encrusted goat cheese, maple vinaigrette, gourmet salad recipe, crispy goat cheese salad.
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Recipe Information
Ingredients
- 8 oz Goat cheese (log form)
- 1 cup Pecans
- 1 cup Breadcrumbs (panko preferred)
- 0.5 cup All-purpose flour
- 2 large Eggs
- 6 cups Spring mix salad greens
- 1 cup Cherry tomatoes (halved)
- 1 medium Cucumber (sliced)
- 3 tablespoons Maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons Apple cider vinegar
- 4 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Cooking oil (for frying)
Instructions
Preheat a skillet over medium heat and pour in the cooking oil for frying.
Slice the goat cheese log into 8 even rounds (approximately 1 oz each). Place them on a tray and set aside.
In a food processor, pulse the pecans until finely chopped, but not turned into a paste.
In a shallow bowl, mix the chopped pecans and breadcrumbs. In a second shallow bowl, add the flour, and in a third bowl, beat the eggs.
Dredge each goat cheese slice first in the flour, then dip into the beaten eggs, and finally coat it in the pecan-breadcrumb mixture. Make sure each slice is evenly coated.
Fry the pecan-encrusted goat cheese rounds in the skillet for 1-2 minutes per side, or until golden brown. Remove and place on a paper towel-lined plate to drain excess oil.
Prepare the maple vinaigrette by whisking together the maple syrup, dijon mustard, apple cider vinegar, olive oil, salt, and black pepper in a small bowl. Set aside.
In a large salad bowl, combine the spring mix, cherry tomatoes, and cucumber slices.
Drizzle the maple vinaigrette over the salad greens and toss gently to coat.
Plate the salad and top it with the warm pecan-encrusted goat cheese rounds.
Serve immediately and enjoy this flavorful and texturally delightful salad!
Nutrition Facts
Calories |
3800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.5 g | 398% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 26.9 g | ||
| Cholesterol | 494 mg | 164% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 55.7 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 612 mg | 47% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1868 mg | 40% | |
*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.
