Fried Goat Cheese and Raspberry Salad
Prep time
Cook time
Total time
Creamy goat cheese lightly pan fried in a crunchy panko breadcrumb crust served atop crisp greens, tart raspberries, sweet pears and a homemade vinaigrette.
Serves: 4 Servings
For Salad and Fried Goat Cheese:
  • 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
For Vinaigrette:
  • 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
For Salad and Goat Cheese:
  1. In medium size bowl combine baby spring mix, raspberries, and pear slices.
  2. 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.
  3. 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.
  4. Top spring salad mix with warm goat cheese slices and walnuts pieces. Toss with vinaigrette. Serve immediately.
For Vinaigrette:
  1. Toss all ingredients in a bowl, whisk until well combined. Leftovers will keep up to 5 days in the refrigerator.
Recipe by Mariah's Pleasing Plates at