Blue’s Goat Cheese Salad

May 26th, 2010
by: Blue

TO DIE FOR PEEPS!  You’ll love it.  Trust me.  If there’s any two things I know something about, it’s goats and salads.  Well, maybe not so much about goats, other than the fact that they produce some freaking awesome cheese.


Goat cheese (log style)
Ritz crackers (my personal preference), or bread crumbs
1-2 egg whites
Olive Oil
Lettuce of choice
Cherry tomatoes
Almonds or pine nuts or candied pecans (any kind of nut will do here, even my nutty Tia Loco)
Perfectly ripe avocado
Blue’s Balsamic Vinaigrette


Slice the log style goat cheese with dental floss, or fishing line, or thread (this works waaay better than a knife).  You’ll want slices about 1/4″-1/3″ thick and you’ll wind up with lovely little rounds of goat cheese when you’re done.

Lightly beat the egg whites with a dash of water.  Crush the crackers finely.  Dip each goat cheese round in the egg whites and then coat with the cracker crumbs – push the cracker crumbs firmly onto the cheese (but not so firmly that the cheese falls apart).  At this point you’ll want to refrigerate the breaded goat cheese in the fridge for at least 10-15 minutes (or longer, you can do this ahead).

To me the whole point of this salad is to make a salad that not only presents a powerful taste pop, but is also beautiful to look at. With this in mind…

Have your remaining ingredients ready to go before you cook the goat cheese.  Your lettuce should be washed and dry, your tomatoes should be washed, the nuts should be standing by (comments from the peanut gallery are welcome).  Your avocado should be sliced into lengthwise slices.  I’d even go so far as to plate these up on individual salad plates, taking care to make sure the presentation is gorgeous.  Place lettuce on the plate, then tuck the tomatoes on one section on top of the lettuce.  Fan out the avocado slices in a pleasing manner and put them on top of the lettuce.  Sprinkle the nuts on top.  Drizzle with Blue’s Balsamic Vinaigrette.

Now we’re ready for the best part – the goat cheese.  Pour a little oil in a skillet and heat the pan and oil over medium – medium high heat.  Carefully put the breaded goat cheese rounds in the oil (don’t walk away, they cook quick!).  When they are golden brown on the first side, flip them gently and cook a little longer until the other side is golden brown.  The cooking process literally takes a couple of minutes.

Place several goat cheese rounds on each salad plate, and enjoy!

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