Fried Goat Cheese Salad Recipe
This Fried Goat Cheese Salad gives you all the high-end flavors without any of the high-end prep time. Gooey fried goat cheese balanced by the pop of pomegranate seeds and crunchy walnuts all over a bed of spring mix dressed with harissa olive oil and pomegranate balsamic vinegar.
PREP TIME
10 mins
COOK TIME
5 mins
SERVINGS
4
Ingredients
Fried Goat Cheese
- 4 oz herbed goat cheese log
- Flour
- 2 eggs, beaten
- 1 cup plain breadcrumbs
- 1 tsp garlic powder
- Salt
- Pepper
- Vegetable or canola oil, for frying
Salad Build
- Spring mix
- Harissa olive oil
- Pomegranate balsamic vinegar
- Fried goat cheese balls
- Pomegranate seeds
- Chopped walnuts
- Drizzle of Mike’s Hot Honey
COOKING INSTRUCTIONS:
Fried Goat Cheese Salad
- Slice goat cheese log into 1 1/2” thick slices. Form into balls. Set aside.
- In three separate bowls respectively, add flour, eggs, and breadcrumbs. Season breadcrumbs with garlic powder and salt and pepper to taste.
- Preheat oil in pot or deep pan to 350º.
- Working one at a time, dredge goat cheese balls in flour, then egg, then breadcrumbs. Set aside on plate.
- Working 4 balls at a time, fry for 30 seconds to a minute, or until golden brown. Be sure to rotate balls so that they’re evenly browned on all sides. Be sure to maintain a temperature range of 325º-350º throughout the frying process. Remove from heat and drain on paper towel.
- Prepare each salad bowl by tossing spring mix in harissa oil and pomegranate balsamic vinegar to taste. Then top with 2 fried goat cheese balls, pomegranate seeds to taste, chopped walnuts to taste, then a drizzle of hot honey. Enjoy!
PAIRINGS:
Fried Goat Cheese Salad
Saison
Sauvignon Blanc
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