Fried Goat Cheese Salad
This fried goat cheese salad features beets, toasted walnuts, goat cheese, and a simple balsamic vinaigrette. It's a hearty mealtime salad!
Servings: 2 servings
Ingredients
For pickled beets:
- 2 regular sized fresh red beets
- 2 tablespoons apple cider vinegar
- 2 teaspoons brown sugar
- 2 teaspoons olive oil
- 1/4 teaspoon dry mustard powder
For fried goat cheese:
- 16 ounce log fresh goat cheese
- 1 cup panko bread crumbs
- 2 teaspoons Italian blend seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 2 large eggs beaten
- ¼ cup olive oil more may be needed
For salad:
- 8 cups mixed baby greens
- ½ cup walnuts toasted
For dressing:
- ¼ cup balsamic vinegar
- 1 clove garlic grated
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup extra virgin olive oil
Instructions
For beets:
- Cut off beet tops and slice beets into four equal pieces.
- Add to a small pot and cover with water. Boil for about 30 minutes until soft. You do not want them falling apart, just fork tender.
- Rinse and immediately cool down by running cold water over the beets.
- Using your hands simply rub the peel of the beet off. It should come off very easily at this point.
- Chop beets into bite-size pieces or slices.
- In a medium-sized bowl, whisk together apple cider vinegar, brown sugar, olive oil, and dry mustard powder.
- Add cut beets, toss, and let sit for at least 30 minutes at room temperature.
For fried goat cheese:
- Freeze your goat cheese for 30 minutes until it’s solid but not fully frozen.
- While your cheese is hardening mix together panko bread crumbs, Italian seasoning, salt and pepper, set aside.
- Set up a breading line in the following order: flour, egg, panko bread crumbs, parchment covered large cutting board.
- Remove cheese from freezer and slice into 1/2 inch rounds by using plain dental floss or a knife. If using a knife make sure to wipe it off after each cut to stop it from crumbling.
- If any of your pieces fall apart just pat it together and try to keep a somewhat round shape. It does not have to be perfect.
- Take goat cheese rounds and dip in flour, then egg and then coat in panko/herb mixture. Lay onto lined cutting board. Continue until all slices have been coated.
- If your cheese is really soft pop it into the freezer for 5 minutes to harden.
- Take a large high-sided skillet, cover the bottom with olive oil, and add to range over medium-high heat.
- Once oil is hot, fry goat cheese rounds until crispy on both sides.
- Gently remove fried goat cheese from the skillet onto a paper towel lined plate to help soak up any remaining olive oil. Serve fried goat cheese warm.
For salad:
- Lay out two large salad bowls and add 4 cups of lettuce to each bowl.
- Top with equal amounts pickled beets and walnuts.
- Drizzle with balsamic vinaigrette.
- Top each salad with an equal amount of goat cheese rounds. You should get enough for at least 2 – 3 rounds per salad.
For dressing:
- Add all ingreidents except olive oil to a small mixing bowl.
- Whisk until combined, and while whisking slowly drizzle in your olive oil until combined.
Nutrition
Serving: 1serving | Calories: 1541kcal | Carbohydrates: 70g | Protein: 63g | Fat: 114g | Saturated Fat: 42g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 45g | Trans Fat: 0.02g | Cholesterol: 290mg | Sodium: 2052mg | Potassium: 722mg | Fiber: 5g | Sugar: 17g | Vitamin A: 4474IU | Vitamin C: 38mg | Calcium: 506mg | Iron: 11mg