Salad of Baby Greens and Fried Goat Cheese

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Salad of Baby Greens, Fried Goat Cheese, Apples or Pears and Pecans
Prep Time
10 mins
Total Time
15 mins
 

The soft warm goat cheese, with crispy coating on the salad greens makes this salad very special. It is a meal in itself.

Course: Salad
Cuisine: Californian
Servings: 4
Author: Barbara
Ingredients
  • 1 Cup orange Juice
  • ½ cup dried cranberries or Montmorency cherries
  • 1 handful baby greens per serving
  • 4 ounces goat cheese, ½” slice per serving
  • 4-6 sprigs thyme
  • 1 tbsp Panko* per slice of goat cheese
  • 3 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 orange, peel grated
  • 1 tart apple or pear, thinly sliced
  • ¼ cup pecans, quartered
  • 1 handful resh herbs sprigs of parsley, thyme, and mint
  • ½ tsp mustard
  • salt and pepper to taste.
Instructions
  1. Toss greens with herbs and orange peel, chill.
  2. Cut cheese into 4-6 rounds, depending on number of servings. Lightly coat cheese Panko, chill.

  3. Simmer cranberries or cherries until tender in orange juice, cool. Make dressing of vinegar, simmered orange juice, mustard and salt and pepper, add oil and shake.

  4. Saute cold cheese rounds till toasty but not melting. Press thyme sprig on top of each cheese round.
  5. Dress, toss and plate salad. Top with apple slices, pecans and warmed goat cheese.
Recipe Notes

*Panko is a very fine Japanese breadcrumb. You can also make a fine breadcrumb by using day old bread, toasting it and then processing in food processor, until finely crumbed.