INGREDIENTS 

FRIED GOAT CHEESE

  • 12 oz goat cheese from Lost Ruby Ranch
  • ½ cup all-purpose flour
  • 1 free range egg from Cedar Ridge Eggs
  • 1 cup panko bread crumbs
  • 4 tbsp olive oil from Texas Olive Ranch

WINTER SALAD

  • Salad mix from Braga Farms
  • 1 – 2 Carrots from Williams Garden
  • 2 Radishes from Bonton Farms
  • Prosciutto from Scardello
  • Vinaigrette from Q.T. Salad Dressing

 

INSTRUCTIONS

  1. Set goat cheese out until just below room temperature. It will be easy to mold but not so soft that it falls apart. Form into silver dollar sized circles about ½ inch thick. Freeze for about 15 minutes so they are easier to handle.
  2. Create an assembly line for battering and frying your goat cheese rounds. One small bowl for flour, one small bowl for the egg (beaten until fully blended), and one small bowl for the panko bread crumbs.
  3. Bring oil olive to medium high heat in a skillet for frying the breaded goat cheese.
  4. Coat goat cheese on both sides in flour, then egg, followed by panko breadcrumb. Transfer to skillet and cook on each side for approximately 2 minutes or until crispy brown.
  5. Combine salad mix with shaved carrots and radishes, we used a mandolin to create delicate ribbons of winter vegetables.
  6. Top with prosciutto and fried goat cheese bites.
  7. Drizzle with vinaigrette and serve immediately.

 

Original recipe by Dash of Mandi