Ingredients
10 oz. goat cheese
2 large eggs
Kosher salt
Freshly ground black pepper
2 c. panko bread crumbs
1/2 c. (or more) vegetable oil
Flaky sea salt
1/3 c. extra-virgin olive oil
Juice of 1/2 lemon
1 clove garlic, minced
2 tbsp. red wine vinegar
2 tsp. honey
Kosher salt
Freshly ground black pepper
4 c. packed arugula or baby spinach
1 c. halved cherry tomatoes
1 small Persian cucumber, sliced
1/4 small red onion, thinly sliced
Preparation
Step 1If goat cheese isn’t in the shape of a log, place in plastic wrap and shape into a log about 1" in diameter. Freeze cheese until solid, at least 30 minutes and up to overnight. Step 2In a shallow bowl, beat eggs to blend; season with salt and black pepper. Place panko in another shallow bowl. Step 3Slice frozen cheese 1/4" thick. Working one a time, place a slice of cheese in eggs and turn to coat. Place in panko and gently press to adhere. Arrange on a small baking sheet. If cheese starts to get too soft to work with, return to freezer. Once all cheese is coated, freeze 10 minutes. Step 4In a medium skillet over medium heat, heat vegetable oil until hot. Working in batches, fry cheese, turning once, until golden, about 2 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with sea salt. Adjust heat and add more oil between batches as needed.
Step 1In a medium bowl, whisk olive oil, lemon juice, garlic, vinegar, and honey; season with salt and black pepper.Step 2In a large bowl, combine arugula, tomatoes, cucumbers, and onion. Toss with desired amount of vinaigrette. Top with fried goat cheese.
Have you made this yet? Let us know what you think in the comments below!
