Thursday, January 26, 2012
Salad with Fried Goat Cheese
This is a lovely salad, and a lot easier than it might sound. Fry goat cheese? Won't it melt all over the place and make a godawful mess?
Nope. Not unless you leave it in the pan too long.
Make a salad dressing of 3 Tbs. apple cider vinegar, 1 diced and sweated shallot (remember, I don't eat those raw, but if you want to, knock yourself out. Just please don't breathe on me.), a pinch of salt, two teaspoons of maple syrup, a few grinds of black pepper, and about 6 Tbs. of olive oil. Set that aside.
Mix together about 4 cups of salad greens and a diced apple. I used Pink Lady.
I like to salt and pepper my salad before tossing it with dressing.
Now get the goat cheese ready. Get a couple of shallow pans and put a beaten egg in one and about a half cup of panko crumbs in the other. Put a small pan over medium-high heat. Cut or form about 4 oz. of goat cheese into 1/4 inch disks. You're going to want to use the firmer goat cheese here, and pack it together so it doesn't crumble.
When the pan is hot, add about a tablespoon of olive oil. Dip the goat cheese in the egg, drain off any excess, then roll it around in the panko crumbs to coat it well. Fry in the oil on each side about 1 minute or so - until the goat cheese crust is golden brown. Place on paper towels to drain and toss the salad with the dressing. Plate the salad, then top with a round or two of the goat cheese.
Here's the .pdf if you'd like to crisp up some goat cheese in your own kitchen.