Ingredients: |
Ingredients: 8 oz Fresh Goat Cheese
1 Cup plain Panko Bread Crumbs
1 Tbsp minced fresh Flat Leaf Parsley
1 tsp Dry mustard
Kosher salt & freshly ground Black Pepper
1 Large Egg
1 Cup Vegetable Oil
2 tsp Sherry Vinegar
1½ tsp Maple Syrup
¼ Cup Roasted Hazel Nut oil or Walnut oil or Extra Virgen Olive Oil
½ Small Radicchio, cored and thinly sliced ( about 3 cups)
3 oz Baby Arugula (about 3 cups)
12 Seedless Red Grapes halved (about 2 Cups )
¼ Cup toasted, skinned hazelnuts, coarsest chopped or Pecans
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Directions: |
Directions:Slice the goat cheese into four 2 oz disks. Shape. The disks into 2 1/2 inch cakes. Freeze in a single layer until firm, about 10 min.
Combine the Panko, parsley, mustard, 1/2 tsp salt and 1/2 tsp pepper in a small bowl, beat, the egg with 1 Tbsp water.
Dip the goat cheese cakes into the egg mixture, shaking off any excess, and then in the Panko mixture. Repeat coating each cake twice. If not ready to fry place in the fridge.
Heat the vegetable oil in a 12 inch skillet over medium heat until shimmering hot. Fry the cakes, flipping once until golden brown on both sides. 3 to 4 minutes in total.
Transfer to a paper towel lined plate.
Whisk the vinegar, maple syrup, 1/4 tsp salt and 1/4 tsp pepper in a small bowl. Slowly whisk in the nut or olive oil until emulsified.
Toss the radicchio, arugula and grapes in a large bowl with enough dressing to lightly coat. Divide the salad among 4 plates, top with a goats cheese cake, sprinkle with the hazelnuts and drizzle with more dressing. |
This recipe for FRIED GOAT CHEESE SALAD is from