Fried Goat Cheese and Strawberry Salad

I’d never actually made fried goat cheese before but I’ve been itching to try it out lately. And was not disappointed! This is a rich way to get your cheese fix, but it’s oh-so-good. And goes very well with the strawberries’ sweetness in the salad. Yum!

Fried Goat Cheese and Strawberry Salad

Recipe courtesy Love and Olive Oil

Vinaigrette:
1 tablespoon olive oil
1 medium shallots, finely chopped
3/4 cup orange juice
2 teaspoons orange zest
1/2 teaspoon Dijon style mustard
1 1/2 tablespoons honey
1 1/2 tablespoons champagne vinegar or white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

Goat Cheese:
1 (10-ounce) tube fresh goat cheese
1/3 cup flour
1 egg, beaten with 1/2 t. water
3/4 cup panko japanese breadcrumbs
1/4 cup ground almonds
1/4 teaspoon salt
3 to 4 tablespoons vegetable oil
Salad:
1 medium head red leaf lettuce
1 medium head Boston lettuce
1 1/2 pints strawberries, cored and sliced

sliced almonds, for garnish (optional)

Directions:
To prepare dressing, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the shallot and sauté until softened, about 1 minute. Add the orange juice and zest. Raise the heat to medium-high and continue cooking, stirring occasionally, until the mixture thickens to a syrupy consistency, about 5 to 7 minutes.

Transfer the juice-shallot mixture to a small bowl and combine with the mustard, rose nectar, honey, vinegar, salt and pepper. Gradually whisk in the olive oil. Taste and adjust seasoning if necessary. Set aside.

In a small dish, combine the panko crumbs, ground almonds and salt. Place the flour, egg and panko-almond mixture in three separate shallow dishes.

Slice the goat cheese log into 12 rounds. Coat the goat cheese slices in flour, dip in the beaten egg, then coat with the panko-almond mixture. Press the cheese rounds lightly into the crumbs mixture to make sure that they adhere well and set them aside while you assemble the salads.

Wash and dry the two heads of lettuce and tear them into bite-sized pieces. Toss to combine and divide amongst four salad plates. Arrange the strawberry slices on top of the lettuce and garnish with a few sliced almonds, leaving space in the center for the fried goat cheese rounds. Set the dishes aside.

In a large skillet, heat the vegetable oil over medium-high heat. Add the cheese rounds in a single layer and fry until light golden-brown on the first side, about 2 minutes. Being very careful not to break the crust, turn the rounds over and fry for another 2 minutes. Transfer to a paper towel-lined plate to blot any excess oil.

Arrange three of the rounds in the center of each salad plate. Drizzle with the vinaigrette and serve immediately.

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~ by spontaneoustruth on July 1, 2010.

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