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Pomegranate & Fried Goats Cheese Salad w/ Cranberry Orange & Honey Vinaigrette

Posted on November 22, 2013 by Ashley Thompson | 0 comments

I made this salad in approximately 15 minutes.  No lie.  It's so easy.  The only thing is that you must have your goats cheese in the fridge for 30 minutes prior to making the fried goats cheese slices.  Other than that, it's a snap.  and the best part is it looks fancy and festive and we all love fancy and festive right?

 

Ingredients:

Fried Goats Cheese Ingredients:

Fresh Goats Cheese (4 oz - makes about 6 slices) (I used Vermont Butter & Cheese Creamery fresh goats cheese)
1/4 cup of all purpose flour
1/2 tsp pepper
1 egg white
1 Tbs water
1/2 cup panko breadcrumbs

Salad Ingredients:
1/2 pomegranate (seeds)
handful of sunflower seeds (unsalted)
1 Cup Baby Spinach

Dressing Ingredients:
1 Orange squeezed
1 1/2 Tbs Wozz! Cranberry Saffron Finishing Vinegar

1 Tbs Honey (I used raw honey)
1 Tbs Olive Oil

Method:

First I made the dressing:

Whisk together fresh squeezed orange juice, Wozz! Cranberry Saffron Vinegar, olive oil, and honey.  Set aside.
If you want the dressing a little sweeter add a bit more honey..if you want it tangier add a bit more vinegar.



Then I got my pomegranate seeds ready:  Easiest method to obtain seeds from a pomegranate. 
Cut pomegranate in half.  Place 1/2 of pomegranate in hand with the outside skin facing up towards you and the cut/seed section facing your palm.  Hold your hand over a bowl and hit back of pomegranate with a wooden spoon (you are going to wack it pretty good, multiple times...just take it out on the pomegranate.  Seeds with fall into your hand, then just place in bowl.

 

Now make your fried goats cheese slices.  (drool...)

Okay in a small bowl whisk together egg white and water.  In a separate shallow dish place flour mixed with pepper and in another shallow dish place panko bread crumbs.  Remove goats cheese from fridge and cut into 1/2 inch slices (use a knife dipped in hot water to cut cheese so it doesn't stick to knife).  Dredge goats cheese slices in egg mixture, then flour mixture, then panko.  Heat olive oil in nonstick skillet on medium high and cook goats cheese for approx 2 minutes on each side or until slightly golden brown.  Remove and place on paper towel. 

Plate up your spinach, then top with fried goats cheese slices, drizzle with dressing and sprinkle with pomegranates and sunflower seeds.

 

 

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