Crispy Goat Cheese with Mixed Greens and Candied Pecans
Author: Tonja Engen
Ingredients
For Salad:
5 oz mixed green lettuce
1 log of goat cheese
1 egg
½ cup all purpose flour
1 cup panko bread crumbs
⅓ cup candied pecans
Canola oil for frying
For Vinaigrette:
⅓ cup olive oil
3 Tbls. champagne vinegar
2 tsp. Dijon mustard
1 tsp. honey
salt and pepper to taste
Instructions
Do ahead: Slice the goat cheese log into 6 ½ inch rounds. Cover in plastic wrap and place them in the freezer for at least ½ hour.
Next, prepare 3 pie pans: one with egg whisked, one with flour and a third pan with panko.
To make salad, mix ingredients for vinaigrette and set aside. Then in a large bowl, add mixed greens and pecans.
Place a skillet over medium heat. Add enough oil to thoroughly coat the bottom of the skillet, about ¼ inch deep.
When the oil is hot, quickly dip the frozen cheese rounds into the egg mixture, then flour, then panko.
Place them into the skillet and pan-fry the cheese for 1 ½ to 2 minutes per side until it reaches a golden brown color. Flip with a small spatula. Remove the fried cheese and place it on a paper towel to absorb the extra oil.
Toss salad with desired amount of vinaigrette and place goat cheese on top. Serve immediately.
Recipe by Tonja's Table at https://tonjastable.com/2020/10/crispy-goat-cheese-with-mixed-greens-and-candied-pecans/