Warm Goat Cheese Salad

Stephanie’s on Newbury always gets to come back for two dishes. The Pecan Crusted Warm Goat Cheese Salad and the Classic Chunky Chicken Salad. While I doubt my abilities to recreate the flavorful chicken salad on the Irish Soda Bread, I have decided to make my version of the warm goat cheese salad. Instead of pecans, I used walnuts and I gave up the pears altogether. While it looks pretty simple, the flavors turn out really complex and delicious.

Ingredients: 1 goat cheese log (8-10 oz) room temperature, 3/4 cup walnuts, 1 cup Panko crumbs, 1 egg, juice and zest of 1 lemon, 1/2 cup olive oil, 1 tablespoon balsamic vinegar, 10 oz spring mix or baby greens, vegetable oil for frying, salt and pepper to season

Begin by crushing the walnuts with a rolling pin

Add to a small bowl and mix with the Panko breadcrumbs

Add the goat cheese to a bowl. I had black pepper goat cheese so I only added lemon zest and salt. If you use regular goat cheese, add black pepper, salt and lemon zest.

Mix the goat cheese and the zest together and form into small flat patties. I made seven. Next lightly beat 1 egg.

Dip the goat cheese patties into the egg wash and then into the breadcrumbs/walnuts mix. Heat vegetable oil in a skillet on medium heat. Transfer the goat cheese into the skillet and cook for 1 minute on each side until golden.

Mix together olive oil, balsamic vinegar and lemon juice and spread over the spring mix. Transfer the goat cheese to the mixed greens. Enjoy!


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Filed under Salad, Vegetarian

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