Monday, June 25, 2018

Fried Goat Cheese Salad

Sooo, 3 of my last 5 recipes have included goat cheese. I'm just a tiny bit obsessed...

This, however. THIS is the recipe for only the BIGGEST lovers of goat cheese. Those of us who order a dish at a restaurant simply because there's goat cheese in it. Anyone who can make a meal of crackers with goat cheese and fig jam. Someone who understands that the funky tang and creaminess of goat cheese is something you can't get anywhere else.

This is a Fried Goat Cheese Salad and it is basically everything I have ever wanted. It is tangy, tart, sweet, and crunchy. Although there is a little bit of work involved to bread and fry the cheese, it's an elegant appetizer or meal that can be made in no time at all with just a bit of planning.

Besides the goat cheese, which, no doubt, is the star of this dish, this salad is made up of some very simple but very delicious ingredients. I like mixed field greens as the base, topped off with a sliced green apple, toasted walnuts, dried cranberries, finely crumbled feta, thinly sliced scallions and your favorite balsamic vinaigrette. If goat cheese doesn't tickle your fancy, this salad base would be just as delicious with grilled chicken or shrimp!

To be sure the goat cheese fritters stay together, keep their shape and don't melt all over the pan, you want to be sure to freeze the cheese at 2 different intervals. First, after slicing into rounds and then again after breading. I did notice that the egg at times would slide right off the goat cheese round. The best way to avoid this and get a really strong breading is to beat the egg vigorously until totally combined. Beyond these minor modifications, if you've ever breaded chicken before - you can absolutely make this! And you should! Seriously, I am soooo obsessed with this recipe! I hope you are too!

Here's what you need for Fried Goat Cheese Salad* (Print Recipe!)

6 ounce log of goat cheese, chilled
1 egg, beaten very well with a splash of milk
1/2 cup all purpose flour
1/2 cup panko breadcrumbs
1/2 cup seasoned whole wheat breadcrumbs
vegetable oil, for frying
2 heaping cups mixed field greens
1 scallion, thinly sliced
1/2 cup walnuts, toasted
1 green apple, sliced or diced
1/4 cup dried cranberries
sprinkle of crumbled feta
Balsamic vinaigrette, to taste

Here's what you do

Slice the goat cheese into 1/2 inch rounds. If it is super crumbly, gently press the goat cheese into balls Place on a plate and freeze for 1 hour.

Prepare an assembly line of the egg, flour and breadcrumbs. Season with salt and pepper. Remove the goat cheese from the freezer and bread each round by first dipping in the flour, then the egg, then the breadcrumbs. Be sure to shake off any excess flour and let any excess egg drip off. Note that you may need to flip the goat cheese in the egg a few times to get it to coat the entire round. Once all the goat cheese is breaded, return the plate to the freezer for 30 minutes more.

Fill a shallow, heavy-bottomed frying pan with an inch and a half of vegetable oil and warm over medium heat. When the oil reaches 350 degrees on a candy thermometer, add all the goat cheese and fry for 2-3 minutes on each side. The breading should be golden brown. Remove to a paper towel-lined plate to drain off the excess oil.

Toss together the remaining ingredients in a large bowl and top with the goat cheese rounds. Serve at once.

*Gas Stove Girl Original Recipe

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