It’s no secret that I love a good salad. It’s also no secret that I am a big fan of goat cheese. Put the two together and well…I am hooked! If you have taken my cooking classes you have probably noticed goat cheese is a common ingredient in my salads. Soft and creamy, mildly flavored, I love it!
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This is The Organic Kitchen “Greens with Warm Breaded Goat Cheese and Fig Balsamic”. I use organic greens, thinly sliced pears, caramelized pecans and then top this gorgeous salad with with warm breaded goat cheese!
The Goat Cheese:
The star of this incredible salad is the goat cheese encrusted in Italian bread crumbs and fired in butter for a crispy outside and warm delicious melty inside! Heavenly I tell you!
Caramelized pecans add so much to a salad. You can buy them or learn to make caramelized pecans by clicking here.
The Recipe: Greens with Warm Breaded Goat Cheese and Fig Balsamic
Greens with Warm Breaded Goat Cheese and Fig Balsamic
One of my all time favorite salads. If feeding a group. Prepare everything in advance and cook goat cheese right before serving!
- 5 oz bag mixed baby greens
- 1 ripe Asian pear (or your favorite variety) thinly sliced
- Caramelized Nuts
- Warm Breaded Goat Cheese Rounds (2-3 per salad)
- 1/3 cup Olive Oil
- 3 T Fig Balsamic Vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 T finely chopped green onions
- 1 pinch of sea salt
Warm Breaded Goat Cheese:
- 8 oz Goat Cheese, sliced into ¼” rounds
- 2/3 cups bread crumbs with Italian seasoning (I use 365 brand from Whole Foods Market. Gluten free click here)
- 2 egg whites, beaten with a tablespoon of water
- 1T Butter
- 1T Olive oil
- Place all ingredients on platter, dress and top with breaded warm goat cheese.
- Combine dressing ingredients in container with lid. Shake. Dress salad right before serving. Top with warm goat cheese. Yum!
For Warm Breaded Goat Cheese:
- Whisk egg whites and water in shallow bowl, set aside)
- Slice goat cheese into ¼ inch rounds. Dental floss works really well for slicing soft goat cheese. If slices fall apart, just press together with palms.
- Dip each slice of goat cheese in egg white mixture and then into breadcrumbs, coating all sides. Place on a plate and chill for 15 minutes in fridge.
- Heat butter and olive oil in pan on med/high heat. When hot, very gently place goat cheese rounds in pan.
- When breadcrumbs are golden, use two forks to gently turn over goat cheese (usually about 90 seconds or less).
- When second side is golden remove immediately. Don't be surprised if you lose a couple along the way…they can fall apart easily.
- I always make a few more than I need, just in case. Place on top of dressed salad
MAY I PLEASE ASK A FAVOR?
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