Crispy Goat Cheese Salad

Crispy goat cheese topped on a bed of mixed greens, onions, sliced cucumbers, blackberries and cherry tomatoes. It's drizzled with Dijon Vinaigrette.

This Crispy Fried Goat Cheese Salad takes simple greens to the next level, combining creamy, tangy goat cheese with a golden, crispy coating, vibrant berries, crunchy pecans, and a homemade Dijon vinaigrette that ties it all together.

Course Salad

Cuisine American

Prep Time 10

Cook Time 10

assemble salads 5

Total Time 25

Servings

Calories 960kcal

Author Chellie Schmitz

Cost $5

Equipment

cutting board
chef's knife
Small skillet
paring knife
mixing bowl
Whisk
Dressing pitcher/jar

Ingredients

For the Goat cheese:

4 ounces plain goat cheese
1 cup oil avocado preferred, vegetable oil works fine
1 cup all-purpose flour
1 egg beaten
1 cup panko bread crumbs

For the salad:

3 cups mixed greens
¼ cup pecans
¼ cup blackberries
½ small red onion sliced
½ cup cherry tomatoes halved
¼ cup English cucumber diced
1 tablespoon scallions

For the Dijon vinaigrette:

¼ cup olive oil
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 teaspoon minced garlic
Salt & pepper to taste

Get Recipe Ingredients

Instructions

To make the fried goat cheese:

Slice the goat cheese log into ½-inch thick medallions and gently pat around the edges to smooth.
Dredge the medallions in the flour, then coat in the beaten egg.
Gently roll the goat cheese medallions in the bread crumbs until covered on all sides.
Heat the oil in a small skillet over medium heat on the stove.
When the oil has reached 350 degrees F, gently use a slotted spoon or fork to lower the panko coated goat cheese medallions into the hot oil, working in batches of 2-3 at a time.
Cook for 1-2 minutes or until lightly golden brown and crispy on the bottom.
Flip the medallions over and cook for another minute until golden brown all over, then use a slotted spoon to remove them to a plate lined with paper towels to drain any excess oil.
Repeat until all of the goat cheese medallions are fried and crispy.

To make the dressing:

Add olive oil, mustard, maple syrup, vinegar, and garlic of the ingredients to a mixing bowl or glass jar.
Use a small whisk to combine the ingredients thoroughly until nearly emulsified and incorporated. If you use a mason jar, you can place the lid on and shake vigorously.

To assemble the salad:

Arrange your greens to cover your salad plate.
Arrange the onions, pecans, tomatoes, and cucumbers over the bed of greens.
Place your fried goat cheese medallions over your salad.
Garnish with scallions and drizzle with your Dijon vinaigrette.

Notes

If you prefer, you can use herbed goat cheese instead of plain.
You can use plain/fine bread crumbs in place of Panko if you like.
To ensure that the crispy breading sticks to your goat cheese and stays in place, be sure to follow the flour/egg/crumb sequence when coating.
Be very careful with hot oil! Be sure to always use a back burner if possible, and use a candy thermometer to measure the temperature.
Frying in oil lower or higher than 350-375 degrees F can result in soggy or burned breading.
Work quickly when frying your goat cheese. Frying can turn into burnt food quickly.
If your goat cheese is too soft to slice, you can place it in your freezer for 15-20 minutes to firm it up a bit. Highly recommend!
Feel free to mix up your salad toppings. Use whatever berries, nuts and veggies that you prefer.
Raspberries, strawberries, and blueberries all go well with goat cheese.
In the dressing, you can substitute honey for the maple syrup if desired.
If you want to toast the nuts, place them in a small dry skillet over low-medium heat. Stir often. Once you smell the aroma, they are finished. It takes 3-5 minutes or so.

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