Warm Goat Cheese Balsamic Vinaigrette Salad
The smoothness and tartness of this goat cheese salad will make your mouth water!
Servings: 2
Ingredients
For the goat cheese medallions
- 1 roll goat cheese yields about 6 medallions (you may find them cut into medallions already)
- 1 egg whisked in a small bowl
- 1 cup panko
- 10 basil leaves finely chopped
- 1/4 tsp dill dried
- Red pepper flakes to taste
- Sea salt to taste
- Black pepper to taste
- 2 tbsp olive oil
For the salad
- 1 head butter (boston) lettuce you can substitute with romaine, spinach
- 1 can sliced red beets
For the balsamic vinaigrette dressing
- 1/2 cup balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp Italian seasoning
- Pinch of pepper I prefer black peppercorns from a grinder
- Pinch of sea salt
- 1 cup extra virgin olive oil
Instructions
- 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.
- Mix panko, chopped basil, dill, red pepper flakes, salt and pepper in a shallow bowl.
Whisk egg in a bowl. - Dip the goat cheese medallions in egg until fully covered.
- Cover well with panko mixture.
- Fry for approximately 1 minute each side, or until lightly browned.
- Place on top of lettuce and 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. The possibilities are really endless!