GOAT CHEESE LOVERS – PAY ATTENTION to this Crusted Goat Cheese Salad! The star of this salad is a round of goat cheese, breaded in panko crumbs and fried to a golden brown. The goat cheese is slightly warmed and softened with a bit of crunch on the exterior. I use herb goat cheese, but plain is fine too. The goat cheese star sits on a simple salad of mixed green and red lettuce, garnished with some toppings of your choice such as julienne beets or carrots, dried fruit, chopped toasted nuts or sun-dried tomato slivers. The recipe includes a vinaigrette dressing, but if you have another similar favourite, go ahead and use that. I don’t suggest a creamy dressing and it might prevent the beautiful colours from shining through.
The whole recipe takes less than 30 minutes including 15 minutes of refrigeration time (which you can skip if you’re in a rush). This salad makes a great first course or brunch addition. And, it always gets rave reviews from cheese lovers. Creamy, crunchy, tangy and pretty. Not bad for a little salad.
Adapted from a recipe by Chef Leanne Rabinowitz at Maplehern Cooking School in Toronto.