Fried Goat's Cheese Salad Recipe
Golden, crispy-coated goat's cheese medallions served with a crisp salad with walnuts and a sharp honey and mustard dressing.
Servings 2 for lunch
Calories 803kcal
Ingredients
Fried Goat's Cheese
- 1 x 150g Goats cheese log
- 30 g Plain flour (all-purpose flour)
- A small pinch of freshly ground black pepper
- A small pinch of salt
- 1 medium Egg
- 90 g fine breadcrumbs
- Oil for frying I use olive oil
Dressing
- 6 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- 2 teaspoon runny honey
- 1 heaped teaspoon Dijon mustard
- 1 small clove of garlic very finely chopped or crushed then choppped
Salad
- 100 g mixed leaf salad
- 150 g cherry tomatoes on the vine cut in half
- ¼ of a medium English cucumber cut into slices
- 1 large spring onion all the white part, sliced
- 35 g walnut halves
Instructions
Goat's Cheese
- Set up your dredging station. Whisk the egg in a shallow bowl. Add the flour to another similar bowl, season the flour with salt and black pepper and mix well. Then, in a third bowl, add the breadcrumbs.
- Cut the goat's cheese into even rounds between 1.5 and 2 cm thick.First dip each round into the flour, then into the egg, and finally into the breadcrumbs.Once each round is done, place them on a clean plate. When you have breaded each round, put the plate into the fridge.
Make The Dressing
- Add 2 tablespoons of red wine vinegar to a small bowl, add the garlic, 2 teaspoons of runny honey, and 1 teaspoon of Dijon mustard. Mix well.Slowly pour in 6 tablespoons of extra virgin olive oil, whisking continuously to emulsify the dressing. The dressing is light and not too thick. Season to taste with salt and freshly ground black pepper.
Assemble The Salad
- Add the salad leaves to a large salad bowl. Add the tomatoes, onion, cucumber and walnuts and toss gently. Set aside until you cook the goat's cheese.
Fry The Goat's Cheese
- Heat half a tablespoon of oil in a large frying pan over a medium heat.Add the breaded goat's cheese medallions, and cook for a few minutes.Once they are golden on one side, gently flip the medallions and cook the other side.I like to use a metal thong to fry them on each side, too, but you don't necessarily have to do that.
To Serve
- While the goat's cheese is cooking, add 4 tablespoons of dressing to the salad and toss well.Divide the salad between two plates, then top with the fried goat's cheese. Serve immediately.Leave the remaining dressing on the table in case anyone wnats more.
Notes
- Frying Pan - if you dont have a large frying pan, then you will need to cook the goat's cheese in two batches. Keep the frst batch warm in a low oven until you are ready to serve.
- Dressing - if you have any dressing leftover it will keep for 5-6 days. Keep it in the fridge for salads. Just give it a good whisk before using.
- Goat's cheese - try and use a good qaulity goat's cheese if you can. However, it must be a goat's cheese log and it should be a semi-firm goat's cheese.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standards. Cup/spoon volumes can differ from brand to brand. For accuracy, I recommend weighing all ingredients using a digital scale if possible, for the best results.
- Nutritional Information - is calculated using an online nutrition tool and is approximate.
Nutrition
Calories: 803kcal | Carbohydrates: 58g | Protein: 15g | Fat: 58g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 34g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 395mg | Potassium: 524mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4322IU | Vitamin C: 25mg | Calcium: 155mg | Iron: 5mg