Creamy goat cheese lightly pan fried in a crunchy panko breadcrumb crust served atop crisp greens, tart raspberries, sweet pears and a homemade vinaigrette.
I can’t exactly tell you when I discovered goat cheese but ever since then I have absolutely loved it. It’s got a nice creamy bite and it pairs so well with salads, pasta, pizzas, and even some desserts. I know that sounds weird. But goat cheese in dessert is totally a thing now. There is even a goat cheese ice cream…that is a little too adventurous for me though.
Let me educate you on the best way to consume goat cheese….fried! Mmm mmm mmm. Obviously anything fried is 10x better and goat cheese is no exception. Tell me, have you ever used panko bread crumbs for frying? If you answered no then you are missing out! Panko is a japanese style bread crumb that is light, crunchy, and adds amazing texture to anything fry-able (is that a word? probably not). The warm fried goat cheese slices go perfectly with the tart raspberries and sweet pears in this yummy light salad. It’s ideal for lunch or an easy dinner….or if you are me as a guilt free midday meal to compensate for the obscene amount of leftover christmas candy that i’ve been inhaling by the handful. Matter of fact I am looking at tiny chocolate crumbles that have fallen into my keyboard as I type this. (Please don’t judge)
Back to salad.
If you have never made your own vinaigrette then this is the perfect time to try it out. It is soo easy. Anyone could do it. It literally takes about 2 minutes. The flavor is amazing and best of all you don’t have to worry about all the sugar and preservatives that go into store bought dressings.
- 10 Ounces Baby Spring Mix
- ¼ Cup Walnuts, chopped
- ½ Cup Raspberries
- ½ Pear, sliced
- 8oz Goat Cheese Log (extra cold)
- ½ Panko Bread Crumbs
- 1 Teaspoon Granulated Garlic
- 1 Teaspoon Dried Parsley
- ½ Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Egg, beaten
- ½ Cup Flour
- Olive Oil for frying
- 1 Clove of Garlic, finely chopped
- 6 Tablespoons Olive Oil
- 2 Tablespoons White Wine Vinegar
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Dijon Mustard
- Salt and Pepper to taste
- In medium size bowl combine baby spring mix, raspberries, and pear slices.
- In small bowl add bread crumbs, granulated garlic, parsley, salt, and pepper. Place beaten egg in a separate small bowl. Place flour in another separate small bowl. Slice goat cheese into ¼ inch pieces. Dip each goat cheese slice in flour and coat evenly on both sides. Then take the floured cheese slice and dip into the beaten egg. Finally, dip the goat cheese into the breadcrumb mixture, making sure to coat both sides evenly. Repeat with remaining cheese slices.
- Place olive oil in a medium size skillet, enough to coat the bottom of the pan. Once oil is hot, fry goat cheese slices. Do so in batches as you will not get a golden crust on the cheese if you overcrowd the pan. Fry each side for approximately two minutes. Remove cheese from heat and transfer to plate lined with paper towels. Pat fried cheese slices lightly with a paper towel to dab off excess oil.
- Top spring salad mix with warm goat cheese slices and walnuts pieces. Toss with vinaigrette. Serve immediately.
- Toss all ingredients in a bowl, whisk until well combined. Leftovers will keep up to 5 days in the refrigerator.