Copycat recipe of a restaurant dish, originally adapted from here.
Makes ~4 side salad servings.
Ingredients
- 1 package salad leafs (spring mix or arugula both work well, get enough for 4 people)
- 1 cup cherry tomatoes, cut in half
- 1/4 cup dried cranberries
- 2 cups croutons
- 1/2 cup sweet/spicy pecans (Trader Joe’s has good ones)
- 8 oz goat cheese
- 2/3 cup panko breadcrumbs
- 2 eggs
- 2 Tbsp milk
- 4 Tbsp unsalted butter
Champagne Vinaigrette
- 6 Tbsp extra virgin olive oil
- 1 1/2 Tbsp champagne vinegar
- 2 tsp Dijon mustard
- 1 clove garlic, finely minced or pressed
- 1 Tbsp honey
- 1/4 tsp kosher salt
- ground black pepper
Directions
Combine all vinaigrette ingredients in a jar or bowl, cover and shake (or whisk) well.
Toss the salad greens with the dressing, then top with cherry tomatoes, cranberries, croutons, pecans.
Now we make goat cheese patties. Prep the coating by beating together the eggs and milk. Separately prepare a plate of panko breadcrumbs for dipping. Form the goat cheese into about 4 cylindrical patties, about 1/2 in thick. Dip each in the egg-milk mixture, then coat well in breadcrumbs on all sides.
Just before serving, fry the patties. Melt butter in a pan over medium-high heat. Add the breaded patties and fry for about 90 seconds per side, until golden. Place one patty on top of each salad, and serve immediately.