This fried goat cheese salad is a savory dream. Spring mix with pan fried goat cheese, cucumbers, prosciutto, marcona almonds and balsamic vinaigrette.
Recently I had a salad just like this at a spot called South Congress Cafe here in Austin. I knew I immediately had to re-create it and share it on here. It’s surprisingly easy to make. However, it feels like such an elevated and somewhat fancy salad. Fried goat cheese will be a regular salad topping from now on. Try it and you will love it!
You can use your favorite store bought balsamic vinaigrette for this recipe. But, there is a simple homemade one in the recipe details. It calls for mostly pantry/refrigerator staples. It’s my go-to salad dressing when I’m making my own at home.
Other salad recipes you will love:
- Crispy prosciutto, cherry and burrata salad
- Italian salad with honey mustard dressing
- Chicken milanese burrata salad
- Fried halloumi Greek salad
- Shrimp street corn salad
- Steak salad with honey mustard caper dressing
This fried goat cheese salad would be perfect for entertaining, at home date nights or just because you want to treat yourself to a nice salad! It would be delicious all year long. However, I find myself craving salads like this in the warmer months. Either way, I hope you enjoy it.
PrintFried Goat Cheese Salad
- Yield: 3 servings
Ingredients
Balsamic Vinaigrette
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp honey
1 tsp dijon
pinch of salt
Fried Goat Cheese
5 oz. goat cheese log, sliced into circles
1/4 cup flour
1 egg
1/2 cup panko breadcrumbs
oil for frying
Salad
5 oz. spring mix
2-3 Persian cucumbers, sliced
3 oz. prosciutto, cut into small pieces
1/3 cup marcona almonds
Instructions
First make your salad dressing by combining all of the ingredients in a jar or bowl. Cover and refrigerate until ready to use.
In one shallow bowl add the flour, in another shallow bowl whisk in the egg, and then in a third shallow bowl add the panko breadcrumbs.
Dredge each goat cheese slice into the flour, then the egg wash (dripping off any excess), then coat in the panko breadcrumbs.
Add olive oil to a skillet over medium heat. Once hot add the goat cheese and cook until both sides are browned and crispy. It should only take 2 minutes or less per side. Add to a paper towel lined plate.
Assemble the salad by adding the spring mix to a large bowl or plate. Add cucumbers, prosciutto, marcona almonds and fried goat cheese.
Drizzle with desired amount of balsamic vinaigrette. Enjoy!
