Warm Goat Cheese Salad with Walnuts

I am a huge fan of goat cheese. If I see anything goat cheese on a menu I must have it. There is something about the smoothness and tartness of it that makes my mouth water. I always had goat cheese on salads that were just crumbled and even though they tasted great, I wondered how the salad would taste if the cheese was warm and had a little crunch to it. So eventually I came up with this simple salad that is full of flavor and very customizable. Hope you like it!

Ingredients:

1 roll herb goat cheese, yields about 6 medallions
1 egg, whisked in a small bowl
1 cup panko
2 tablespoons, butter
Bag of arugula but you can also substitute with romaine lettuce
Sliced red beets
Store bought balsamic vinaigrette

Directions:

If you have a roll of goat cheese, place it (while still in packaging) in the freezer for about 15 minutes. While cheese chills, chop the lettuce and place in individual plates.

Top with red beets.

Slice goat cheese into one inch medallions while still in the packaging. If It breaks apart, then roll into a ball and flatten.

Put panko in a bowl.

Whisk egg in a separate bowl. 

Dip the goat cheese medallions in egg until fully covered.

Cover well with panko.

Fry for approximately 1 minute each side, or until lightly browned.

Place on top of arugula.

Sprinkle walnuts.

Pour desired amount of dressing.

You can also serve with grilled chicken or fish to make it heartier.

I also love to add diced avocados when on hand.