Warm Goat Cheese Salad
Serves 2 entrée salads or 4 starter course salads
- 5oz. organic mix baby lettuce
- 1 tsp Dijon mustard
- 2/3 cup Tuscan herb olive oil
- 1/3 cup cranberry pear white balsamic vinegar
- 4oz. Mild creamy goat cheese
- ½ cup all purpose flour
- 1 egg
- 2 tsp. Island Olive Oil Sicilian Herb Dipping Blend
- ½ cup panko
- 2 tbsp extra virgin olive oil
- ½ apple (thinly sliced)
- 1 cup walnuts
- ½ cup dried cranberries
- ¼ small red onion thinly sliced
Cut cold chevre into 4 equal pieces and flatten into small disks (about 3” diameter x ½” thick) Set aside in freezer to get nice and firm. Next, ready 3 small shallow dishes for dredging. In the first bowl mix flour and herb seasoning blend, set aside. In the second bowl, lightly beat egg and set aside. Put panko in the third bowl.
For the dressing, whisk together the Tuscan herb olive oil, Dijon mustard, and cranberry pear white balsamic and add salt and fresh cracked pepper to taste.
After 5-10 minutes, or once the goat cheese is nicely chilled and firm remove from freezer. Heat a couple of tablespoons of extra virgin olive oil on medium heat in a nonstick skillet.
Dredge each disk of goat cheese first in flour mixture, then in egg wash, and finally in panko, and lightly pan fry until a crispy golden brown crust forms and cheese is warmed through but not melting, about 2-3 minutes per side. Set aside on paper towel lined dish to drain any excess oil.
Toss salad greens, onions, and apples with dressing. Finish with a nice sprinkle of dried cranberries and walnuts and serve with 2 goat cheese croquettes for an entrée salad or one each for a smaller salad course.
Want to learn about more ways you can use olive oil in your every day recipes? Check out the full cooking segment with HI Now host Kanoe Gibson!
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