Fried Goats Cheese Salad with Cranberry Saffron Vinegar
Yum! I'm making this.
Soft goat cheese is formed into balls, fried and added to a mixed green salad with pomegranates and our cranberry saffron vinegar. This salad is delicious and is beautiful when served on the holiday table.
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
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.