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Summer Salad with Fresh Goat Cheese

Serves 4 to 6
Time 1 hr 20 min
California cuisine has taken the world by storm in the last few decades and bread-crumb-crusted fresh goat cheese on a light green salad is one of its banner recipes. Like the west coast lifestyle, it's becoming ubiquitous but we love it so much we'll never tire of it. This version is excellent with artisan bread toasted on the grill.
Ingredients
  • 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
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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
Shop with Prime

Exclusively for Prime members in select ZIP codes.