Crispy Goat Cheese and Sweet Cherry Salad

Crispy Goat Cheese and Sweet Cherry Salad

Serves 4
Prep time 20 minutes
Cook time 5 minutes
Total time 25 minutes


  • 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


  • 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


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.