French Inspired
Panko-Crusted Warm Goat Cheese Salad
Panko-crusted goat-cheese rounds are shallow-fried until crisp outside and warm within, then set over lightly dressed frisée, apple, and walnut.
4 servings · 20 minutes prep · 4 minutes cook
Ingredients
Ingredients
- 8 ounces (225 g) goat-cheese log, cut into 8 rounds
- 2 tablespoons (16 g) all-purpose flour
- 1 large egg, beaten
- 3/4 cup (45 g) panko
- 2 tablespoons (30 ml) olive oil
- 5 ounces (140 g) mixed frisée and baby greens
- 1 small apple, thinly sliced
- 1/3 cup (35 g) toasted walnuts
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 1/2 tablespoons (22 ml) sherry vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon fine sea salt
- Black pepper
Directions
Method
- Coat cheese in flour, egg, then panko. Freeze on a plate 20 minutes.
- Keep the egg breading dishes and utensils separate from the salad bowl. Wash hands after breading. Whisk the dressing and toss it lightly with greens, apple, and walnuts.
- Heat 2 tablespoons oil over medium-high. Cook cheese 60 to 90 seconds per side, until golden. Transfer with a clean spatula and set immediately on the salads.
