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
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.