Fried goat cheese salad
4
- Prep Time10 mins
- Total Time2 hrs 20 mins
Fried goat cheese salad. (Photo, Roberto Caruso.)
Crisp golden rounds of goat cheese top a healthy serving of spinach, making this dish a lovely lunch or salad course.
Ingredients
2 130-g logs cold goat cheese
2 eggs
1/4 cup olive oil, divided
1 tbsp red-wine vinegar
1 tbsp white balsamic vinegar
1/8 tsp salt
8 cups packed arugula, mache or baby spinach
Instructions
SLICE each goat cheese log into 6 1/2-in. rounds. You should have 12 cheese rounds. Whisk eggs in a shallow bowl. Pour panko into another shallow bowl. Dip cheese rounds in egg, then in panko until well coated. Place on a large plate. Cover with plastic wrap and freeze until firm, 2 hours or overnight.
HEAT a small non-stick frying pan over medium-high. Add 2 tbsp oil, then 3 frozen cheese rounds. Cook until golden, about 2 min per side. Transfer to a paper-towel-lined plate. Repeat with remaining cheese.
WHISK remaining 2 tbsp oil with vinegars and salt in a large bowl. Season with fresh pepper. Add greens and toss until coated. Divide among 6 plates. Top each with 2 cheese rounds.
Nutrition (per serving)
Calories 252, Protein 12g, Carbohydrates 7g, Fat 20g, Fibre 1g, Sodium 267mg.
Excellent source of vitamin A.