Goat Cheese Salad

October 23, 2009

As I’ve confessed, I like to rip off restaurant favorites and try to healthy them up a bit. One of my favorite meals here in town is a salad with fried goat cheese patties in it. Two places here serve it: 6th & Vine in downtown Winston and Riverburch Lodge. It’s a toss-up as to which one I like better. 6th and Vine might win solely because I usually eat it on their gorgeous back porch, and for better or worse, ambience is half my taste buds!

Anyways, I figured “Fried” + “Cheese” were probably two things I shouldn’t go too crazy with BUT on the other hand, goat cheese is one of the lowest in calories and fats. A few months ago, my Everyday Food magazine featured a recipe on how to make them using panko and it was way easier than I imagined.

I went to work and was so delighted with the results I had to share it. The key is to start with REALLY cold goat cheese, so it slices into nice disks. Then, you just drop each disc into a little bit of egg WHITE. After the egg white bath, they flip over to a bath of either panko crumbs or grind up a slice of WHOLE WHEAT bread.

After that they can go into a pan with just some spray olive oil and abt 1 tsp of oil oil per little disc. They don’t take long to crisp up before you need to flip them. The stats will depend on how much olive oil you use, and how many discs you put on your salad per person. Here’s a quick way to tally it all up.

I put three goat cheese discs on a salad with blueberries, a few chopped almonds, 1 T of olive oil and fresh ground pepper. It was words-fail-me delicious.

Goat Cheese Salad

Goat Cheese Salad

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