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Crispy Goat Cheese Salad with Arugula, Raspberries and Pumpkin Seeds

Julie Hartigan of Cooking w/ Julie
Ripe, juicy summer berries pair deliciously with crispy, warm, pan-fried imported Goat Cheese. Serve this salad as is for a light lunch or paired with grilled chicken for an easy but impressive main dish.
Prep Time 10 mins
Cook Time 10 mins
Course Main Course, Salad, Side Dish
Cuisine American
Servings 4


Crispy Goat Cheese

  • 8 oz imported Goat Cheese sliced into 12 even pieces
  • 1 large egg beaten
  • 1 cup panko bread crumbs
  • 1/4 tsp kosher salt
  • Olive oil for frying


  • 6 cups baby arugula
  • 2 cups thinly sliced radicchio
  • 1 sliced shallot
  • 2 TB champagne vinegar
  • 1 tsp honey mustard
  • 1/3 cup olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp pepper
  • 2 cups raspberries
  • 1/2 cup toasted pumpkin seeds
  • Optional: fresh sliced basil for garnish


  • Combine panko and salt in a shallow dish. Dredge each piece of goat cheese in egg, then seasoned panko. Heat olive oil in a large skillet set over high heat. Working in batches so you have room to flip each piece, pan fry breaded goat cheese for 3-4 minutes per side or until well browned. Set on a paper towel lined plate to drain.
  • Toss together arugula, radicchio, and shallot in a large bowl. Whisk together vinegar, honey mustard, olive oil, salt, and pepper. Drizzle over greens and toss well. Divide across 4 plates and top evenly with raspberries and pumpkin seeds. Top with 3 pieces Crispy Goat Cheese and enjoy immediately.
Keyword crispy goat cheese salad, Imported goat cheese
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