Crispy Goat Cheese with Mixed Greens and Candied Pecans
 
 
Author:
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
  1. 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.
  2. Next, prepare 3 pie pans: one with egg whisked, one with flour and a third pan with panko.
  3. To make salad, mix ingredients for vinaigrette and set aside. Then in a large bowl, add mixed greens and pecans.
  4. Place a skillet over medium heat. Add enough oil to thoroughly coat the bottom of the skillet, about ¼ inch deep.
  5. When the oil is hot, quickly dip the frozen cheese rounds into the egg mixture, then flour, then panko.
  6. 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.
  7. 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/