Fried Goat Cheese & Cherry Salad with Roasted Shallot Vinaigrette
Warm, panko-crusted goat cheese and salty pistachios with crunchy cucumber ribbons and ripe cherries
Ingredients
- 5 oz spring mix
- 10 oz goat cheese log
- 1 cucumber
- 1 1/2 cups cherries pitted
- 1 cup pistachios salted, shelled
- 2 shallots
- 1 egg beaten
- 1 cup panko bread crumbs
- 1/2 cup extra virgin olive oil
- 1/4 cup champagne vinegar
- 1 Tbsp Dijon mustard
- 1 tsp honey
Instructions
- Preheat oven to 400 degrees. Peel the shallots and place them on a small baking sheet. At the same time, put the goat cheese into the freezer. Roast the shallots for 20 minutes.
- Remove shallots from the oven and transfer to a cutting board. Give them a rough chop and put them into a food processor or blender. Add the oil, vinegar, Dijon and honey and process until smooth. Set aside.
- Run a vegetable peeler lengthwise down the cucumber to make ribbons. Arrange the spring mix in a large bowl (or divide it among 2-4 individual serving bowls) and top with cucumber ribbons, pistachios and pitted cherries.
- Coat a large skillet with 1/4 inch of extra virgin olive oil set to medium heat.
- Remove goat cheese from freezer. Carefully slice it into 1/2 inch rounds. Dip each round in the beaten egg, then the panko bread crumbs. Place the rounds into the hot oil and cook on each side, carefully flipping, until both sides are golden brown. Remove onto a paper towel-lined plate. Arrange over top the salad and dress with the vinaigrette.
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