Crispy Goat Cheese Salad with Balsamic Vinaigrette

 Ingredients

• 4 Tbsp almond (or all purpose) flour

• 2 Large eggs, whisked

• 1/2 cup Panko Bread Crumbs

• 1 1/2 tsp chopped rosemary

• 1 1/2 tsp chopped thyme

• 2 tsp black pepper, plus additional to taste

• 1 pkg (8 oz) fresh goat cheese, chilled

• 1 1/2 cups olive oil

• 1 tsp salt, plus additional to taste

• 2 bags (6 oz each) butter lettuce

• 1/2 cup balsamic vinaigrette

Directions

1. Add flour, eggs, and panko to individual shallow bowls. Add rosemary, thyme, and pepper to bowl with panko; stir. Cut cheese into 12 medallions about 1/2-inch thick using unwaxed floss. Dust each with flour; pat off excess. Dip each in egg, evenly coat, then coat with panko mixture.

2. Fill 8-inch saute pan with oil 1/4-inch up pan sides; heat on MED until oil faintly smokes. Add breaded cheese; cook 30-45 sec on each side until lightly browned. Drain on paper towel; season with salt.

3. Toss lettuce with vinaigrette in large bowl; season to taste. Top with breaded cheese medallions.

Chef tips: For easier slicing, place cheese in freezer and allow to firm up prior to slicing. For extra flavor and crunch, top with candied walnuts or pecans.

 

butter lettuce

goat cheese