Fried goat cheese salad

This article has not been rated yet.


10 min


2 hrs 20 min

* PLUS Serves: 6
Fried goat cheese salad

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.


  • 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


  • 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
  • 12 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 20 g,
  • Fibre
  • 1 g,
  • Sodium
  • 267 mg.
  • Excellent source of
  • vitamin A