Crispy Goat Cheese and Blackberry Salad is a unique and flavorful combo, the crunch from the fried goat cheese is amazing and delicious
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.
Put the olive oil, balsamic vinegar, honey, and dijon mustard in a bowl and whisk until combined, set this dressing aside.
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.
Remove the goat cheese from the freezer. Beat the egg in one bowl and put the panko in a separate bowl.
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.
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.