Fried Goat Cheese Salad
Yield: 8 servings
Calories: 233kcal
Crispy and delicious fried goat cheese salad served with colorful fruits and vegetables. Fresh arugula, beets, carrots, peas, avocado, berries and a homemade raspberry poppyseed dressing.
Ingredients
Salad
- 4 cups (75 g) arugula, washed and dried
- 2 beets, medium-sized, thinly sliced or spiralized (4 cups)
- 1 carrot, thinly sliced
- 4 radish, thinly sliced
- ½ cup (32 g) sugar snap peas
- 1 avocado, thinly sliced
- ¼ cup (36 g) blueberries
- 1 ¼ cup (170 g) raspberries, divided
- 2 teaspoons (10 ml) lemon juice, plus 1 teaspoon zest
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 ml) water
- 2 tablespoon (30 ml) olive oil
- 1 teaspoon (3 g) poppy seeds
Fried Goat Cheese
- 11 ounces (312 g) goat cheese
- ½ cup (44 g) panko breadcrumbs
- ½ cup (57 g) pecans, finely chopped
- 1 teaspoon thyme, chopped
- 1 teaspoon (6 g) kosher salt
- ½ teaspoon (1.5 g) garlic powder
- ¼ teaspoon black pepper
- 1 egg
- ¼ cup (36 g) all-purpose flour
- vegetable oil, as needed for frying
Instructions
- Chill the Cheese - Freeze the goat cheese log for 15 minutes to firm up before cutting. This will make it easier to slice.
- Assemble the Salad - Add the arugula to a large serving bowl. Arrange the beets, carrots, radishes, peas, avocado, blueberries, and ¼ cup raspberries on top. Cover and refrigerate until ready to serve.
- Make the Dressing - In a blender, combine 1 cup raspberries, lemon juice, zest, water, and honey until smooth. Slowly drizzle in the olive oil while the blender is running until thickened. Add poppy seeds and blend for 10 seconds. Transfer to a small bowl, cover and refrigerate.
- Prepare the Breading - In a medium bowl, combine panko, pecans, thyme, salt, garlic powder, and black pepper. Beat the egg in a separate bowl. Place flour in a separate bowl.
- Slice the Cheese - Remove the cheese from the freezer. Using a small sharp knife, slice it into ½” rounds. Wipe the knife clean in between cuts. Reshape the round if needed to create a nice smooth circle. I find it easier to reshape the cheese once it's been dipped in flour.
- Bread the Cheese - Dip the cheese in the flour, then egg, and then panko mixture, and coat both sides. Place the breaded cheese rounds on a parchment paper-lined baking sheet. If not frying immediately, refrigerate for up to 1 hour.
- Fry the Cheese - In a small frying pan, add enough oil to cover the goat cheese halfway, about ¼-inch deep. Heat the pan over medium-high heat, about 375°F (191ºC).Carefully place the cheese into the pan and cook until golden brown, about 30 to 45 seconds. This cheese cooks very quickly, so check every few seconds. Flip over with a spatula and fry the other side until golden brown. Drain the fried cheese on a paper towel to remove any excess oil.
- To Serve - Serve the salad with the fried goat cheese and drizzle with raspberry dressing.
Notes
- Make Ahead: The breaded cheese can be refrigerated for up to 1 hour before frying. The fried goat cheese stays crisp for over 1 hour. Place on a wire rack after frying to keep it crisp.
- Storing: Refrigerate the salad in an airtight container for up to 2 days. Reheat the fried goat cheese on the stovetop over medium-low heat to crisp up.
Nutrition
Calories: 233kcal | Carbohydrates: 20g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 282mg | Potassium: 415mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1800IU | Vitamin C: 28.9mg | Calcium: 130mg | Iron: 1.6mg
Recipe Link
Recipe Video