Saturday, April 24, 2010

Goat Cheese and Mango Salad

This is a delicious salad that my bakery makes. I recreated it by serving the following over mixed greens…

Candied Pecans

Note: Use as much fresh fruits as you like in this salad. Most of the time, I overload it and also change it up depending on what is available

Add two or three goat cheese medallions to the salad.
To make the fried goat cheese medallions:

3 tablespoons olive oil

1/2 cup Panko breadcrumbs

Salt and pepper

1/4 cup flour

1 egg, beaten

5 oz. goat cheese log, sliced into 1/8″ medallions*

In a small skillet heat olive oil over medium heat. Combine the panko breadcrumbs in a small bowl and season with salt and pepper. Place the flour and beaten egg each in their own separate small bowls. Dredge each goat cheese medallion first in flour, then in egg and lastly in the breadcrumbs. Carefully place the cheese into the hot oil. Brown the cheese on each side and drain on a paper towel.

Top with: Raspberry Vinaigrette Dressing

• 1/2 cup vegetable oil

• 1/2 cup raspberry wine vinegar

• 1/2 cup white sugar

• 2 teaspoons Dijon mustard

• 1/4 teaspoon dried oregano

• 1/4 teaspoon ground black pepper

In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

Bon Appetit!