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Fried Goat Cheese & Blackberry Salad

50 min. Serves 6

  • Appetizer
  • Vegetarian
  • Cocktail Tomatoes
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  2. / Fried Goat Cheese & Blackberry Salad

Ingredients

4 oz container of Green & Red Leaf lettuce
1 pint blackberries
1 pack cocktail tomatoes, chopped
1 8-oz. log goat cheese
¼ cup all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
Vegetable oil, for frying
¼ cup pepitas
1 Tbsp. white balsamic vinegar
3-4 Tbsp. extra virgin olive oil
1 small shallot, minced
½ tsp. honey
Kosher salt

Steps

Step 1:

Before preparing, place the goat cheese log in the freezer for 30 minutes to firm and allow for easier slicing. Coat the bottom of a large skillet with vegetable oil, about ¼” inch deep and heat over medium-high heat until temperature reaches 350°F. Meanwhile, set up three separate shallow bowls; place the all-purpose flour in one, beaten egg the next, and panko breadcrumbs in the last. Slice the goat cheese into rounds, about ¾ -1 inch thick. Dredge each goat cheese round first in the flour, then egg, and then breadcrumbs, pressing gently to adhere. Once oil is ready, fry the goat cheese rounds until golden brown and crispy on both sides, about 1-2 minutes per side. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

Step 2:

To prepare the dressing: In a small bowl, combine the white balsamic vinegar, shallot, honey, and a large pinch of Kosher salt. Slowly whisk in the extra virgin olive oil until the dressing is emulsified. Set aside.

Step 3:

To assemble the salad: Arrange a bed of Red & Green Leaf lettuce on a large serving platter or individual plates. Scatter the blackberries, tomatoes, and pepitas evenly over the salad greens. Distribute the fried goat cheese and drizzle with the preferred amount of dressing. Serve with additional dressing on the side.

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