Garden Salad with Fried Goat Cheese
Ingredients
For the Salad
- 2 handfuls wild arugula
- 1 ripe yellow peach cut into slices
- 1 cup heirloom cherry tomatoes quartered
- 1 yellow squash shaved into ribbons
- 1 green zucchini shaved into ribbons
For the Fried Goat Cheese
- 4 ounces goat cheese
- 1 egg
- 1 cup panko bread crumbs
- ΒΌ cup vegetable oil
For the Balsamic Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic clove finely chopped
- salt and pepper to taste
Instructions
For the Salad
- Pile the arugula, peaches, tomatoes and summer squash into a large bowl.
For the Fried Goat Cheese
- Cut a small log of goat cheese into pieces, about 2 tablespoons each. Roll the piece of goat cheese into a ball and gently mold into a disk shape. Repeat this process for the remaining goat cheese and set aside.
- In a small bowl, whisk the egg and set aside.
- Place the bread crumbs into another small bowl.
- Dip each piece of goat cheese in the egg and then into the bread crumb mixture.
- Using your fingers, make sure the bread crumbs are firmly into the goat cheese and set aside.
- Heat the grapeseed oil in a small skillet over medium high heat. Lightly fry the goat cheese rounds for about a minute on each side until they are golden brown and are just slightly melted on either side but still retain their shape. Remove from oil and set aside on a paper towel to dry.
For the Balsamic Vinaigrette
- Whisk together the olive oil, balsamic vinegar, and garlic until combined. Season with salt and pepper and set aside until ready to serve.
- Toss the salad with the vinaigrette and place the goat cheese rounds on top to serve.