"This Fall Harvest Salad with fried goat cheese is a salad to not scroll past. It is filled with flavor from the apple cider vinaigrette dressing to the warm crunchy gooey goat cheese. This recipe will WOW you & everyone you serve it to!"
Fall Harvest Salad with Fried Goat Cheese
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Cook time: 40mins
Serves or Makes: 2
Recipe Card
ingredients
Apple Cider Vinaigrette Dressing Ingredients
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced shallot
- 1/8 cup plus 2 tbs apple cider vinegar
- 1/4 cup olive oil
- 2 teaspoon dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
ingredients
Salad Recipe
- 2 handfuls of spring mix lettuce
- 1/2 cup uncooked quinoa
- 1/2 whole sweet apple (honeycrisp, gala, etc)
- 4 tablespoons pomegranate arils
- 2 tablespoons glazed walnuts or pecans
- 4 ounces goat cheese
- 1 cup vegetable oil
- 1 egg
- 1/2 cup panko bread crumbs
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Method
Step 1
First, cook the quinoa. I used my rice cooker, but you can also do it on the stovetop. While it's cooking, start the next steps.
Step 2
Start by mincing up the shallot and garlic. Next, add all of the apple cider vinaigrette ingredients, including the shallot and garlic into your food processor and blend until mixed smooth. Place the salad dressing into the fridge until it's time to assemble the salad.
Step 3
TIME TO FRY OUR GOAT CHEESE: Cut your goat cheese log into 4 equal parts horizontally. They will each look like little discs. Next, you will need 3 small bowls. Bowl 1: mix together the flour, salt and pepper Bowl 2: whisk an egg Bowl 3: pour the Panko bread crumbs in
Step 4
Gently take one goat cheese disc and dredge it in the flour mixture, then the egg, and last the panko bowl. Really roll it in there and take your time to get the goat cheese completely coated it in each layer. Complete all four cheese bites.
Step 5
Place the saucepan on a little over medium heat (see photo below) and fill it with the vegetable oil. If you know your oven runs hot, turn this down a bit. Allow the oil to heat up for a few minutes. I have a gas stove, so mine is ready a little faster than with an electric stovetop.
Step 6
Cooking Tip: I like to test my oil by using tongs and just dipping the side of the goat cheese in to see how the oil is going to react. If it starts bubbling and sizzling, that is what I want. If it does hardly anything, wait a few minutes and/or turn up the heat. If the oil starts to go wild and shoot at you, way too hot-turn it down. Fry each side for about 2 minutes or until golden brown.
Step 7
Sit these little delicious cheese bites aside and.. LET'S ASSEMBLE THE SALAD: First, slice the apples into very thin slices. I like to use the mandoline for this, so they almost appear shaved. Start assembling your salad by laying down the spring mix. Toss in the amount of dressing you would like. Plop a large spoonful of warm quinoa in the middle of the greens. Next, arrange the apples. Sprinkle in the walnuts and pomegranate arils. Finish by laying two goat cheese bites on each salad. Oh my deliciousness!