We’re getting to a point in the growing season when I hit the farmers’ market hard and pretty much overdo it every time.
This week, cherry overload.
Actually…scratch that. No such thing.
I’M IN LOVE WITH CHERRIES AND I DON’T EVEN CARE WHO KNOWS IT! (…jumping on couch)
Uh.
Sorry. HaHa. That may have been a bit much.
I do really really really love seasonal cherries though.
I bought a big ol’ batch of sweet and a big ol’ batch of sour, which you would recognize as cherry pie cherries.
This salad is a terrific vehicle for sweet cherries. I do several takes on this salad year round. Sub cherries and almonds for beets and pecans or pears and walnuts – boom…seasonal fall/winter salads.
The goat cheese rounds are sooo delicious. They can make any salad a nice light meal.
The freezing step will make life easier so try not to skip it. It’s very frustrating trying to flip a round of melty cheese with tongs. It may or may not send you into an unreasonable rage. Especially if you’re hungry. Not that it’s ever happened to me 😮
Such a pretty little thing, no?
Erin
Crispy Goat Cheese and Sweet Cherry Salad
Print recipe| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Total time | 25 minutes |
Ingredients
- 6 cups mixed salad greens (washed)
- 1 ½ cup sweet cherries (pitted and halved)
- ¼ cup sliced almonds (or any nut of choice)
- 125g log of goat cheese (one small package)
- 1 egg (lightly beaten)
- 1 cup panko bread crumbs
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup canola oil
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- ½shallot (about 1 Tbsp, minced)
- 1 teaspoon liquid honey
- ½ teaspoon dijon mustard
- salt & pepper to taste
Directions
| 1. | Unwrap goat cheese and transfer to a small plate or cutting board. Place in freezer for 15-20 minutes. |
| 2. | Meanwhile, in a frying pan over medium heat toast almonds by tossing or stirring until golden brown - about 3-4 minutes. Set aside to cool. |
| 3. | Prepare dressing in small bowl by whisking all ingredients together. |
| 4. | Once cheese partially frozen, slice into 8, roughly ½" rounds. Set up a dredging station with the egg in one bowl and the panko, salt and pepper in a second shallow bowl. Transfer each goat cheese round into the egg, followed by the panko mixture ensuring each is well coated on both sides. |
| 5. | Heat canola oil over medium-high heat in a skillet or frying pan until it shimmers on the surface. In two batches, fry the goat cheese rounds, for 30-45 second on each side. The panko should be golden brown and you should still be able to flip the cheese using tongs without it falling apart/melting. Flip with a spatula if the cheese becomes too soft. Transfer to a paper towel lined plate. |
| 6. | Toss greens with ¾ of the dressing and transfer to serving dish. Top with cherries, toasted almonds and goat cheese and drizzle with remaining dressing. Serve while goat cheese is still warm and crispy. |
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