I do get ideas from things to cook up by what I eat going out- so this passed weekend I had a sample of my friends amazing Beet Salad with fried Goat Cheese. Just yesterday I was cleaning up some magazine and I had a Fine Cooking Magazine opened to the page of Fried Goat Cheese Salad with grapes and Hazelnuts- apparently something I wanted to make way back in the summer time but never got around to it. I changed it up to taste like the one I had at South Gate Brewing Company . The difference from Fine Cooking’s recipe is, I added a mixture of butter lettuce with radicchio, arugula and beets along with toasted pine nuts. I followed the goat cheese part exactly as Fine Cooking’s recipe. For the Vinegrette I mixed 1 tsp walnut oil with 2 tsps of Orange Muscat Champagne Vinegar. This is fantastic!
I”m definitely going to try Fine Cooking’s take next time too…as it sounds good with grapes too. :))
- 8 oz. fresh goat cheese
- 1 cup plain panko
- 1 Tbs. minced fresh flat-leaf parsley
- 1 tsp. dry mustard, such as Coleman’s
- Kosher salt and freshly ground black pepper
- 1 large egg
- 1 cup vegetable oil
- 2 Tbs. sherry vinegar
- 1-1/2 tsp. pure maple syrup
- 1/4 cup roasted hazelnut or walnut oil, or extra-virgin olive oil
- 1/2 small head radicchio, cored and thinly sliced (about 3 cups)
- 3 oz. baby arugula (about 3 cups)
- 12 oz. seedless red grapes, halved (about 2 cups)
- 1/4 cup toasted, skinned hazelnuts, coarsely chopped
Slice the goat cheese into four 2-oz. disks. Shape the disks into 2-1/2-inch cakes. Freeze in a single layer until firm, about 10 minutes.
Combine the panko, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. In another small bowl, beat the egg with 1 Tbs. water.
Dip the goat cheese cakes in the egg mixture, shaking off any excess, and then in the panko mixture. Repeat, coating each cake twice.
Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering hot. Fry the cakes, flipping once, until golden-brown on both sides, 3 to 4 minutes total. Transfer to a paper-towel-lined plate.
Whisk the vinegar, maple syrup, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Slowly whisk in the nut or olive oil until emulsified.
Toss the radicchio, arugula, and grapes in a large bowl with enough dressing to lightly coat. Divide the salad among 4 plates, top each with a goat cheese cake, sprinkle with the hazelnuts, and drizzle with more of the dressing.
nutrition information (per serving):
Calories (kcal): 350; Fat (g): fat g 27; Fat Calories (kcal): 240; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 5; Monounsaturated Fat (g): 17; Carbohydrates (g): carbs g 27; Polyunsaturated Fat (g):5; Sodium (mg): sodium mg 140; Cholesterol (mg): cholesterol mg 45; Fiber (g): fiber g 2;