Panko crusted goat cheese medallions on mixed greens with red onion, blackberries and maple balsamic vinaigrette

It is best to make this salad right before serving.  We sometimes substitute cooked beets for the blackberries (pictured below).  Panko bread crumbs can be purchased at Asian grocery stores.


Ingredients
Panko crusted goat cheese

  • 1 package of goat cheese (I like to use the herb crusted PC brand from Loblaws because it is dense and does not fall apart when frying)
  • ½ cup all-purpose flour
  • 1 egg lightly beaten
  • 1 cup panko bread crumbs
  • Blackberries
  • ½ sliced red onion
  • Maple balsamic vinaigrette (recipe below)
  • Oil for frying – canola or olive oil

Balsamic Vinaigrette
A Vinaigrette is 3 to 4 parts oil to 1 part acid.  I like to use around 3 parts olive oil to 1 part balsamic and then add in spices like garlic, pepper or oregano.  Whatever suits your fancy.  Then add in the maple syrup 1 tablespoon at a time until you get the sweetness that you want.  Frankly I have never actually measured this so below is a good guesstimate.  Whisk ingredients together with a spoon.

  • ½ cup olive oil
  • 3 tablespoons balsamic
  • 1-2 tablespoon maple syrup
  • Pepper to taste

Step 1: Take a look at your goat cheese and assess how many pieces you can get out of it. You want two – 1 cm thick pieces for each salad.  You should get 8 pieces out of a small goat cheese log.  Try to keep the round shape when cutting and reform with your hands if they fall apart while being cut. Place on a plate. and put them in the freezer for about 10-15 minutes just to harden them slightly.  If they freeze for too long they will break in half when you try to bread them.  Its entirely plausible that the freezing step is unnecessary but its just what I have always done and I get great results with this method. It makes the cheese easier to deal with and there is less of a chance it will melt in your hands.

Step 2: Wash mixed greens and blackberries and thinly slice the red onion.  Make salad dressing.

Step 3: Place the flour, eggs, and panko in three separate bowls. The flouring will be a 3 step process.  First, coat each goat cheese medallion with flour.  Second, dip the floured medallion into the egg.  Third, dip into the panko, turning and pressing lightly to coat.  Place on a clean plate.

Step 4: Lightly cover pan with oil.  You don’t need very much.  Heat the oil in a pan over medium heat. Once the oil is hot add the cheese slices and cook until lightly browned, about 2 minutes. Turn and cook the second side until brown.

Step 5: Assemble the salads – handful of mixed greens topped with a sprinkle of red onions.  Put 4 blackberries on each side of the plate and spoon the vinaigrette over the salad.  Top each salad with 2 goat cheese medallions.  Serve immediately.

Advertisements

About thethirstygourmet

I love creating delicious food and experimenting with new ingredients. This obsession has led me on an interesting journey that is both good for my wallet as well as my soul. Nothing pleases me more than sharing my creations with friends and family and I hope that you will join me on this exploration. -A woman who brews and bakes-
This entry was posted in Cheese, Condiments, Salad, Vegetarian. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s