Fried Goat Cheese Salad with Pomegranates and Walnuts
Servings 2
Ingredients
For the Salad
- ¾ cup raw walnuts
- 1 tablespoon extra light olive oil
- 6 ounces goat cheese sliced into 6 coins
- 1 egg
- ½ cup seasoned bread crumbs
- 5 ounces spring mix
- ⅓ cup pomegranate arils seeds
For the Spiced Honey Vinaigrette
- 3 tablespoons extra virgin olive oil
- ½ tablespoon Greek thyme honey*
- 1 teaspoon balsamic vinegar
- ½ tablespoon freshly squeezed Meyer lemon juice
- ¼ teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon dijon mustard optional
- pinch of sea salt
- freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Meanwhile, spread the bread crumbs into a small dish and set aside.
- In a small bowl, crack the egg and whisk until combined.
- Dip each goat cheese coin into the egg and coat thoroughly, then press into the bread crumbs until all edges are covered. Move breaded goat cheese to a plate.
- Place the goat cheese in the fridge to firm up for ten minutes.
- Spread the walnuts out on a small baking pan and bake for five to ten minutes, stirring occasionally, until the walnuts are slightly darker and have an aroma (be careful not to burn them). Remove from oven and let cool.
- In a small bowl or measuring cup, combine all the dressing ingredients and whisk to combine. Set aside.
- Divide spring mix into individual bowls and top with pomegranates and walnuts. Set aside.
- Remove goat cheese from fridge and preheat the olive oil in a skillet over medium heat.
- Once the oil is hot, add the goat cheese to the skillet and let cooked, undisturbed for two minutes. Flip and cook an additional one to two minutes, until golden brown.
- Top salads with fried goat cheese and dressing.
- Serve immediately.
Notes
Thyme honey has a unique aroma and deep flavor. I highly recommend having it in your pantry! At the end of the day, any honey is better than no honey, so feel free to use what you have on hand.