Meatless Monday: Fried Goat Cheese Salad

December 17, 2012

Fried goat cheese salad is a delicious winter vegetable dish. Mesclun greens are tossed with a light Dijon vinaigrette that is studded with sweet grape tomatoes. To properly fry the goat cheese (without it melting), you'll want to make sure that the rounds are very cold. I suggest leaving them breaded in the freezer for at least 30-45 minutes before frying. Also, dental floss is helpful for cutting clean and even rounds. Fried goat cheese salad is as impressive as it is tasty.

Fried Goat Cheese Salad

Ingredients:

Bag of Mesclun Mix

1 cup of grape tomatoes (or a small container)

2 teaspoons of dijon mustard

2 teaspoons of white wine vinegar

2 tablespoons of light olive oil

salt and pepper to taste

1 egg beaten with a bit of water (egg wash)

1/4 cup of breadcrumbs

1 small log of herbed goat cheese cut into chunks

Directions:

Coat the chunks of goat cheese in the egg wash then in the bread crumbs. Cook in a skillet with a bit of oil until both sides of the breaded goat cheese are nice and brown. Set aside.

In a small container, mix the dijon mustard, white wine vinegar, olive oil and salt and pepper. Shake shake shake. Taste the mixture and add more of any of the ingredients if you want to adjust the flavor.

In a big bowl, toss the mesclun mix, grape tomatoes and dressing. Serve on a plate topped with some pieces of fried goat cheese.