Panko-Breaded Goat Cheese and Crisp Apple Salad Recipe

Yield: 2 servings

Time: 40 minutes

Ingredients:

• 1 (5-ounce) log goat cheese

• 1/3 cup hazelnuts

• 1/2 cup plus 2 tablespoons extra virgin olive oil, divided

• 3 tablespoons balsamic vinegar

• 2 teaspoons stone ground Dijon mustard

• 1 tablespoon honey

• 1 tablespoon minced tarragon

• 1/2 teaspoon sea salt, divided

• 1/2 teaspoon fresh ground black pepper, divided

• 6 cups mixed baby greens

• 1 apple (Or half each red and green apple)

• 1 egg, beaten

• 2/3 cup panko crumbs

Instructions:

1. Slice a 5-ounce goat cheese log into 8 even portions.

2. Place the goat cheese slices on a plate and place in the freezer for 30 minutes.

3. Add the hazelnuts to a small zipper storage bag.

4. Using a wooden spoon, break the hazelnuts into halves.

5. Place the hazelnuts in a small pan over medium heat and cook, stirring frequently, until the nuts are lightly toasted.

6. Prepare the vinaigrette by adding 1/2 cup olive oil, balsamic, mustard, honey, tarragon, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper to a small bowl. Whisk the ingredients together.

7. Add the greens to a large salad bowl.

8. Top with the hazelnuts.

9. Slice the apple into matchsticks.

10. Add the apples to the salad bowl.

11. Add the remaining salt and pepper to the beaten egg.

12. Dip the goat cheese rounds into the egg.

13. Follow by dipping the cheese into the panko crumbs. Press the panko crumbs lightly so that they adhere to the cheese.

14. Heat the remaining 2 tablespoons of oil in a large frying pan over medium heat. Add the cheese to the pan and cook until golden brown, approximately 2 minutes.

15. Flip and cook for another 2 minutes.

16. Add the goat cheese rounds to the top of the salad.

17. Drizzle the dressing over the salad and serve.

    
    

Source: Food Republic

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