"Decadent, crispy goat cheese on a bed of arugula dressed in a simple vinaigrette, topped with toasted walnuts and thinly sliced pears."
Crispy Goat Cheese Salad
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Prep time 15mins
Cook time 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 oz log of goat cheese
- 1 sliced Anjou pear
- 5 oz arugula
- 1/2 cups toasted walnuts
- 2 tablespoons all purpose flour
- 1 egg
- 1/4 cups seasoned panko bread crumbs
- 3 tablespoons olive oil, plus more for frying goat cheese
- 1 tbsp champagne vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon honey
- salt and pepper to taste
Method
Step 1
Slice cold goat cheese into four rounds. Form into discs with hands if it crumbles a bit. Put on a plate and put it in the freezer.
Step 2
Add 3 tbsp olive oil, 1 tbsp champagne vinegar, 1/2 tsp of dijon mustard, 1/2 tsp of honey and salt and pepper to taste to a small bowl and whisk. Or add ingredients to a small mason jar and shake. Set aside.
Step 3
Set up dredging station with 1 egg, beaten with a splash of water in one bowl, 2 tbsp of flour in another bowl and seasoned panko in another bowl. Coat cold goat cheese rounds in flour, then egg then gently press into panko bread crumbs, making sure each round is thoroughly coated. Return to plate and place back in the freezer.
Step 4
In a dry skillet over medium high heat, toast walnuts in a single layer, stirring frequently for about 3-5 minutes until they smell slightly nutty. Make sure to watch carefully so they don’t burn. Transfer immediately from hot skillet to bowl or plate to stop cooking.
Step 5
Core and thinly slice pear.
Step 6
Heat 2-3 tbsp olive oil in a skillet over medium high heat. Take breaded goat cheese rounds out of the freezer and pan fry for 2-3 minutes per side until golden and crispy. Remove and place on a paper towl to drain.
Step 7
Toss arugula with a small amount of dressing until just moistened. Arrange toasted walnuts, sliced pear and warm goat cheese rounds on a bed of dressed arugula and serve immediately with more vinaigrette on the side.