Crispy Goat Cheese Salad with Arugula, Raspberries and Pumpkin Seeds
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.
Ingredients
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
Salad
- 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
Instructions
- 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.
