Fried Goat Cheese Summer Salad With Raspberry Dressing |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 3 |
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This salad is a treat! Great as a starter for 3 course meal or a light lunch! Ingredients:
10 ounces mixed salad greens (eg frisee, rocket, babyleaf) |
1/4 cup fresh basil leaf |
1/2 cup fresh raspberry |
1 avocado, diced |
1 plum tomato, skinned and seeded, diced |
1 ounce pine nuts |
4 ounces goat cheese, cylinder shaped |
1 egg |
1/2 cup flour |
1 teaspoon cornstarch |
1/2 cup breadcrumbs |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon salt |
3 tablespoons seedless raspberry preserves |
1/4 cup light cream |
1/2 tablespoon raspberry vinegar |
1/4 teaspoon salt & pepper |
Directions:
1. Cut goat cheese in 4-6 even slices.
2. Beat egg with pepper and salt.
3. Mix flour with cornstarch.
4. Put egg mixture, flour mixture and breadcrumbs in 3 separate bowls. Soak cheese slices in flour mixture, egg mixture and breadcrumb mixture respectively. Repeat once for thicker crust.
5. Fry cheese in shallow layer of vegetable oil in 20 inch skillet, turning regularly until golden on both sides.
6. In the mean time, roast pine nuts in dry skillet until brown. Set aside to cool. Put fried cheese on absorbing paper towel and set aside.
7. Whisk all dressing ingredients together until smooth.
8. Mix fresh raspberries, lettuce, basil, avocado and tomato and divide over 2 plates. Place fried cheese on top. Sprinkle with pine nuts and drizzle with dressing. Enjoy!
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