Goat cheese, or chèvre, is high in flavor and low in fat. It is higher in calcium and protein than its brothers made from cows milk. This goat cheese salad is great to accompany a large meal for the family, or to enjoy on your lunch break.
16 oz. Goat cheese
1/2 cup all-purpose flour
2 eggs, lightly beaten
1 cup bread crumbs
Olive oil for frying
4 cups of small-leafed greens (baby spinach leaves, arugula or loose leaf lettuce)
6 fresh figs, quartered
Salt and pepper
- Using your hands, mould the goats cheese into tiny balls (no larger than half an inch in diameter). Put your flour in a small bowl, or on a plate, and roll the goats cheese balls, coating them evenly in the flour.
- Transfer your goats cheese balls to the lightly beaten eggs, coating them in the mixture.
- Next, pour your bread crumbs onto a plate or into a bowl, then cover your goats cheese balls in the crumbs.
- Heat oil in a small skillet on medium-high heat (you should only need to use around a 1/4 cup – you don’t want to deep fry the goats cheese, just crisp the bread crumbs on the outside.) Put the crumbed goats cheese balls in the frying pan and cook on all sides, rotating as required to cook evenly. You don’t want to deep fry the goats cheese, just crisp the bread crumbs on the outside. You can cook several balls at a time if you have the room, just make sure you always test one first. Once fried, transfer to paper towel on a plate and set aside.
- Put leafy greens and figs in a bowl. Add goats cheese balls and serve. Season with salt and pepper, if required.
Image via yuppiechef.com