Fried Goat Cheese Salad with Raspberry Vinaigrette
½ cup Flour
1 egg, beaten
3/4 cup plain breadcrumbs
1 tablespoon sesame seeds
½ tablespoon black sesame seeds
1 8-ounce log plain goat cheese
½ cup canola oil
Set up three dishes on the counter: Fill the first with flour, the second with the egg and the third with the breadcrumbs and the sesame seeds. Slice the goat cheese into rings. Coat each ring in flour, then in egg, then in the breadcrumb mixture. Once they’re all coated, set them aside while your pan heats up.
Place a pot over high heat and bring ½ cup oil to 360 degrees using an oil thermometer. Once the oil is hot, place the coated discs of goat cheese into the pot and cook until golden brown, about 1 minute. Drain on paper and cool. Set aside and prepare dressing.
1 tablespoon shallots, finely minced
3 Tablespoon raspberry preserves
2 tablespoons balsamic vinegar
1/3 cup olive oil
Salt and ground black pepper
Place shallot in food processor and mince finely. Then add preserves and vinegar. Then in a steady stream while machine is running add the olive oil. Add salt and pepper to taste. You can do this by hand with a whisk but it is a smoother consistency in a food processor.
3 cups mixed greens
½ red onion slices, optional
½ cup honey glazed pecans, halved
Place salad greens on a large platter, scatter red onions and pecans over the top. Add the cheese rings around them and drizzle with dressing.