Crispy Goat Cheese and Blackberry Salad
This Crispy Goat Cheese and Blackberry Salad recipe was our Saturday night dinner and it was fantastic.
I have a serious love of goat cheese. And something magical happens when you bread and fry it.
I feel like it’s just plain wrong to have a salad as a weekend dinner.
But that should tell you just how extra special this one is!
Fried goat cheese that’s crispy on the outside and creamy, melty ooey gooey on the inside AND bacon…paired with the sweetness of the blackberries.
You just have to experience it for yourself 😉
How to Make Crispy Goat Cheese and Blackberry Salad
Start with 8 ounces of goat cheese in the form of a log.
Not the crumbled stuff for these salads.
Slice them and form them as patties just like this.
Then freeze them for about an hour.
This is an important step so they don’t melt and fall apart when frying them.
While the goat cheese was in the freezer, I made the dressing for the salad.
Combine olive oil, balsamic vinegar, honey, and dijon mustard.
And whisk until evenly mixed.
The mustard will emulsify the dressing.
Which is a fancy word for combining the oil and vinegar into a dressing that will hold together as one and not separate.
Once the goat cheese has been in the freezer for at least an hour, set up a breading station to fry the cheese.
A half cup of panko breadcrumbs in one bowl and a beaten egg in another bowl.
Fill a pan with about an inch of vegetable oil and set it over medium heat.
Once the oil reaches 350 degrees we are ready to start frying.
Dip each piece of goat cheese into the egg first and then coat with the panko.
Only about a minute per side and we have perfectly golden brown and crispy fried goat cheese, and fry in small batches.
Maybe 2 to 4 pieces per batch depending on the size of your pan.
Once you remove them from the oil set them on paper towels to absorb the excess oil.
As the goat cheese cooled I tossed a few cups of field greens with some of the homemade salad dressing.
Divide the salad between 4 plates or bowls and top each with fresh blackberries, cooked and crumbled bacon, and the fried goat cheese.
Crispy Goat Cheese Salad and Blackberry Salad is just as gorgeous and it was delicious!
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If you like Crispy Goat Cheese and Blackberry Salad, you might also like these recipes…
Blueberry and Goat Cheese Bites
Blueberry Goat Cheese Salad with Light Balsamic Dressing
Air Fryer Goat Cheese Bites with Spicy Honey
Crab Salad with Citrus Vinaigrette
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Crispy Goat Cheese and Blackberry Salad
Crispy Goat Cheese and Blackberry Salad is a unique and flavorful combo, the crunch from the fried goat cheese is amazing and delicious
Ingredients
- 8 oz goat cheese log
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 Tbsps honey
- 1 Tbsp dijon mustard
- vegetable oil (enough to fill a small saucepan 1 inch deep)
- 1 egg
- 1/2 cup panko bread crumbs
- 6 cups lettuce of choice (I used field greens)
- 1 pint blackberries
- 8 slices cooked and crumbled bacon
Instructions
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Cut the goat cheese log into 8 equal pieces. If some crumbles or falls apart, form it back together with your hands. Place on a plate and freeze for one hour.
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Put the olive oil, balsamic vinegar, honey, and dijon mustard in a bowl and whisk until combined, set this dressing aside.
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Fill a small skillet an inch deep with vegetable oil, place over medium heat for 4-5 minutes, the oil temp should be around 350 degrees.
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Remove the goat cheese from the freezer. Beat the egg in one bowl and put the panko in a separate bowl.
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Dip each goat cheese piece in the egg and then into the panko, pressing the panko into the cheese. Gently place the goat cheese into the oil and fry for one minute, flip and fry one more minute. Remove and place on paper towels to drain excess oil.
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Toss the lettuce with some of the salad dressing and divide between 4 plates or bowls. Top each salad with the pieces of crispy goat cheese, blackberries, and bacon. Add more dressing if needed.
Note: If you have extra dressing store in the fridge for up to a month.
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