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

Fried Goat Cheese Salad with one goat cheese ball slice open over bed of spring mix, pomegranate seeds, and chopped walnuts

COOKING INSTRUCTIONS:
Fried Goat Cheese Salad

  1. Slice goat cheese log into 1 1/2” thick slices. Form into balls. Set aside.
  2. In three separate bowls respectively, add flour, eggs, and breadcrumbs. Season breadcrumbs with garlic powder and salt and pepper to taste.
  3. Preheat oil in pot or deep pan to 350º.
  4. Working one at a time, dredge goat cheese balls in flour, then egg, then breadcrumbs. Set aside on plate.
  5. 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.
  6. 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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