Fried Goat Cheese & Arugula Salad with Apple & Pecans

Fried Goat Cheese & Arugula Salad

with Apple & Pecans

25 MIN
$15.99 2 Servings
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From the Test Kitchen

The star of this dish is our fried goat cheese, which you'll make by coating the medallions in flour, egg, and breadcrumbs, then pan-frying until golden brown and warm. It's the perfect topping for our sour cherry-dijon dressed salad studded with crisp apple and pecans.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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fresh
ingredients
Fried Goat Cheese & Arugula Salad with Apple & Pecans
Title
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • 1 Pasture-Raised Egg
  • 2 oz Goat Cheese
  • 1 Apple
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps All-Purpose Flour
  • 2 Tbsps Sour Cherry Spread
  • ¼ cup Roasted Pecans
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Dijon Mustard
  • 2 tsps Honey
step-by-step
instructions
1 Prepare the ingredients & make the dressing

Place the goat cheese in the freezer to firm up for 10 minutes. Wash and dry the fresh produce. Quarter, core, and thinly slice the apple. In a large bowl, whisk together the sour cherry spread, mustard, honey, vinegar, and a drizzle of olive oil; season with salt and pepper.

2 Bread & fry the goat cheese

Place the flour and breadcrumbs on two separate plates; season each with salt and pepper. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Working one piece at a time, thoroughly coat the goat cheese in the seasoned flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). In a small pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded goat cheese. Cook 2 to 3 minutes per side, or until browned and heated through. Transfer to a paper towel-lined plate; immediately season with salt.

3 Make the salad & serve your dish

To the bowl of dressing, add the spinach, arugula, sliced apple, and pecans; toss to combine. Serve the salad topped with the fried goat cheese. Enjoy!

Tips from Home Chefs

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Fried Goat Cheese & Arugula Salad

1 Prepare the ingredients & make the dressing

Place the goat cheese in the freezer to firm up for 10 minutes. Wash and dry the fresh produce. Quarter, core, and thinly slice the apple. In a large bowl, whisk together the sour cherry spread, mustard, honey, vinegar, and a drizzle of olive oil; season with salt and pepper.

2 Bread & fry the goat cheese

Place the flour and breadcrumbs on two separate plates; season each with salt and pepper. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Working one piece at a time, thoroughly coat the goat cheese in the seasoned flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). In a small pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded goat cheese. Cook 2 to 3 minutes per side, or until browned and heated through. Transfer to a paper towel-lined plate; immediately season with salt.

3 Make the salad & serve your dish

To the bowl of dressing, add the spinach, arugula, sliced apple, and pecans; toss to combine. Serve the salad topped with the fried goat cheese. Enjoy!

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