Fried Goat Cheese and Cranberry Summer Salad

Yield: 4

Author: The Hungry Hooker

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Fried Goat Cheese and Cranberry Summer Salad

Ingredients

• 4-5 cups mixed greens
• 1/2 red onion, diced
• 1/2 cup candied pecans
• 1/3 cup dried cranberries
• 1 avocado, diced

Fried Goat Cheese Bites

• 8 oz goat cheese log, note: be sure to keep cold
• 1/ cup bread crumbs
• 1 cup flour
• 1 egg, beaten
• Salt, to taste
• Pepper, to taste
• 4-5 tbsp olive oil

Instructions

1. Create your assembly line for breading. In one bowl add flour, in another bowl, add breadcrumbs with salt and pepper and toss to combine, in another bowl beat one egg. Set bowls aside.
2. Take the cold goat cheese and slice into small discs.
3. Take the goat cheese and individually coat them in flour, then egg wash, then bread crumbs. Repeat this until each is breaded.
4. Place the breaded cheese in the freezer while you heat the oil over the stove. NOTE: the cheese cooks best when really cold. Try not to let the cheese sit out long during the prepping process. You want them cold when “frying”.
5. In a pan over medium-high heat, drizzle olive oil.
6. Once the oil is hot, add the breaded cheese. Pan fry them until golden and crispy, rotating often. Once cooked, set aside.
7. Prepare the dressing. Combine 1/3 cup olive oil, 3 tbsp white wine vinegar, 2 tsp dijon mustard, 1 tbsp honey, juice of 1/2 a lemon, grated garlic, 1/2 tsp parsley, 1/2 tsp rosemary, 1/4 tsp thyme, salt, and pepper. Whisk well.
8. Assemble the salad. Add mixed greens to a large bowl and top with diced red onion, candied pecans, dried cranberries, diced avocado, and drizzle with herb dressing. Toss to combine and top with the fried goat cheese.
9. Serve immediately and enjoy!