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Fried Goats Cheese Salad with Cranberry Saffron Vinegar

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Fried Goats Cheese Salad with Cranberry Saffron Vinegar

Soft goat cheese is formed into balls, fried and added to a mixed green salad with tart pomegranates and our drizzled with our sweet tart and spiced cranberry vinegar.  This fried goats cheese salad bejeweled with pomegranates is not only delicious but just beautiful when served on the holiday table.

Fried Goats Cheese Salad with Cranberry Vinegar


Goats Cheese (I used Vermont Creamery soft goats cheese log)
1 Tbs Water
1 Egg White
1/4 cup all purpose flour
1/2 tsp pepper
1/2 cup Panko bread crumbs
Vegetable Oil or Canola Oil
Mixed Greens
Pomegranate (seeds)
Wozz! Cranberry Saffron Vinegar to drizzle


Prepare your mixed greens onto serving dish.  Set aside.

Prepare pomegranate seeds.  Cut pomegranate in half, over a bowl with seeds facing towards bowl, take a wooden spoon and wack the backside of pomegranate and allow seeds to fall into bowl. Set aside.

In a pot on stovetop, add vegetable oil to pot about 1 inch high.  Place on medium high heat.

In a small bowl combine egg white and water and whisk.  In another bowl add 1/4 cup flour mixed with 1/2 tsp pepper.  In a separate bowl add panko bread crumbs.

Take your goats cheese and form into small balls (about the size of a gumball).  Dredge goats cheese ball into flour mixture, then egg mixture, then panko.  Gently place the balls into the hot oil and fry until golden brown.  Remove from oil and place onto paper towel.

Add goats cheese balls to salad greens.  Drizzle with Wozz! Cranberry Saffron Vinegar and sprinkle with pomegranate seeds.  Serve.


Fried Goats Cheese Salad with Cranberry Vinegar





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