Summer Salad with Fresh Goat Cheese
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 2/3 cup extra-virgin olive oil
- 1/4 teaspoon plus a pinch fine sea salt, divided
- 1 egg
- 1 cup panko breadcrumbs
- 1 tablespoon finely chopped fresh parsley
- 1 (4.0-ounce) log goat cheese, cut in 1" thick rounds
- 1/4 cup canola oil
- 4 cups mixed greens
- 2 radishes, thinly sliced
- 1/4 cup roasted red pepper strips
- 1/4 teaspoon plus a pinch ground black pepper
Whisk together vinegar, mustard, olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in a small bowl; set aside.
In a shallow bowl, beat egg with 1 tablespoon water and set aside.
In another bowl, combine bread crumbs with parsley, remaining pinch of salt and pinch of pepper.
Carefully dip each goat cheese round in egg, letting any excess run off.
Then dip into bread crumbs and coat very well.
Chill coated goat cheese slices until firm, at least 1 hour.
Heat canola oil in a large skillet.
Add cheese rounds and fry, turning until both sides are golden, about 2 minutes on each side.
Arrange greens, radishes and red peppers on individual plates or serving platter.
Place the cheese rounds on top and drizzle with reserved vinaigrette.
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- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 2/3 cup extra-virgin olive oil
- 1/4 teaspoon plus a pinch fine sea salt, divided
- 1 egg
- 1 cup panko breadcrumbs
- 1 tablespoon finely chopped fresh parsley
- 1 (4.0-ounce) log goat cheese, cut in 1" thick rounds
- 1/4 cup canola oil
- 4 cups mixed greens
- 2 radishes, thinly sliced
- 1/4 cup roasted red pepper strips
- 1/4 teaspoon plus a pinch ground black pepper