Warm goat Cheese Salad
Monica Hoeffel-Murphy
I love this salad, the cheese is soooo addicting! I have left off the sesame seeds and parmesan when i was out,and it still taste great!
ingredients
- For Dressing:
- 1/3 cup lemon juice
- 1 Tbsp thinly sliced green onion
- 1 Tbsp honey
- 1 tsp Dijon Mustard (I like grainy)
- For the salad:
- 1/2 cup Japanese Panko (fine bread crumbs in a pinch)
- 1 1/2 Tbs grated parmesan cheese
- 3 3oz logs of goat cheese
- 1 1/2 tsp sesame seeds
- 1 large egg lightly beaten (I use egg beaters)
- 3 Tbls butter (or oil)
- 5 oz of baby greens
- olives if you like
directions
- 1
Whisk together dressing ingredients and set aside.
- 2
Combine breadcrumbs, cheese and sesame seeds and set aside.
- 3
Cut each log of goat cheese into 4 small rounds. Dip each in the egg mixture and the dredge both sides in the panko/bread crumb mixture. Cover and chill for 2 hours
- 4
Melt butter n medium skillet over medium-high heat. Fry goat cheese in two batches 1-2 minutes on each side or until brown and crispy. Be gentle turning them. Drain on paper towels.
- 5
Toss salad with dressing and top with warm goat cheese rounds.
Source: Monica Hoeffel-Murphy
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