Crispy Goat Cheese Salad for One

Brent recently decided to go back to school; which leaves me cooking for myself most weeknights. Sure I continue to cook as I normally do, and end up saving the leftovers for our lunches the next day. But there are times when I just want to flop on a couch, watch some recorded shows on my DVR and throw a few toys for Sophie to chase.

I turned to my staple bag of spring mix greens and a few assorted toppings for a simple dinner. I happened to have some extra goat cheese from a previous recipe that could easily be fried with a crispy coating. The warm goat cheese added a warmth and comfort to the salad with a lovely tang coming from the dressing.

While I made this salad for one, this could easily be made for a crowd. In fact, this is a classic salad on most catering menus. Perfect for entertaining.

Crispy Goat Cheese Salad for One
4 goat cheese sliced disks, cut ¼” thick & chilled
¼ cup dried seasoned breadcrumbs
1 egg white
1 Tbl. olive oil
2 cups spring mix
6 – 8 carrot peels
3 Tbl. craisins
3 Tbl. light Italian dressing

Heat a nonstick frying pan with olive oil to medium high. Dip each side of the goat cheese slices in the egg white. Then coat all sides with the seasoned bread crumbs. Fry the slices for 1 minute on each side, or until golden brown.

Lightly toss the greens in the Italian dressing. Top the salad with the carrot peels, craisins, and crispy goat cheese slices.

Authors Note: It’s important to keep the goat cheese super chilled before coating and frying. Otherwise it will melt too quickly before the coating browns.

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