Julie Hartigan of Cooking w/ Julie

Crispy Goat Cheese Salad with Arugula, Raspberries and Pumpkin Seeds

Serves 4

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.
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Course Main Course, Side Dish, Salad
Cuisine American
Keyword Imported goat cheese, crispy goat cheese salad

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

  1. 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.
  2. 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.