Ingredients
Units
Scale
Salad:
- 5 cups romaine lettuce, cut into bite-size pieces
- 1 cup multi-color cherry or grape tomatoes, halved
Fried Goat Cheese:
- 4 oz log of plain or herbed goat cheese
- 1 egg, slightly beaten
- 2/3 cup panko breadcrumbs
- 1 Tbsp olive oil
- 1 Tbsp butter
Dressing:
- 1/4 cup chopped shallots
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tsp honey
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Prep the salad by arranging the lettuce and tomatoes on a platter or individual serving plates. Set aside.
- Make the fried goat cheese by cutting the log into 6 equal-size slices. A clean length of dental floss is a good slicer for this soft cheese.
- Dip each piece in the beaten egg, then dredge in the panko. Press the panko lightly to adhere on all sides. Place the encrusted slices on a wire rack to hang out while you heat the pan.
- Place a medium saute pan over medium-high heat. Once the oil mixture is hot, throw in the butter and olive oil.
- Once the butter melts, place the goat cheese rounds into the pan and panfry until toasty brown on both sides, around 3 or 4 minutes.
- Place the fried goat cheese on top of the prepped salad.
- Make the dressing by combining the shallots, vinegar, oil, honey, mustard, salt, and pepper in a jar with a screw top lid. Secure the lid and shake the jar until the dressing emulsifies. Pour some of the dressing on the salad and serve.