fried goat cheese salad with balsamic vinaigrette

This is my new favorite summer salad. So easy to make and so good!

Prepare the goat cheese.

Slice the goat cheese into 8 slices 1/2" slices. In a small bowl, whisk the egg whites and water. Dip each goat cheese slice into the beaten egg whites, then into the bread crumbs, patting down so the cheese is well coated. Place the slices onto a plate and refrigerate for 15 minutes.

Assemble the salad.

Place the arugula, walnuts, and beets in a large salad bowl.

Fry the goat cheese.

Heat the olive oil in a large skillet over medium heat. Fry the goat cheese rounds on both sides until browned on the outside but not melted inside, 2 to 3 minutes.

Prepare the dressing.

In a small jar with a tightly fitted lid, combine all of the dressing ingredients and shake well to combine.

Serve and enjoy!

Drizzle over the salad, serve, and enjoy!

If you make this fried goat cheese salad with balsamic vinaigrette, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!

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THE RECIPE

fried goat cheese salad with balsamic vinaigrette

INGREDIENTS

• 1 (8-ounce) log fresh goat cheese

• 2 egg whites

• 1 tablespoon of water

• 1 1/2 cups breadcrumbs

• 2 tablespoons extra virgin olive oil

• 4 cups of baby arugula

• 5 medium (2 pound) beets, sliced

• 1/2 cup candied walnuts

• salt and pepper, to taste

• basil and cilantro, or any other herbs for garnish

BALSAMIC VINAIGRETTE

• 1/2 cup extra virgin olive oil

• 3 tablespoons balsamic vinegar

• 1 tablespoon dijon mustard

• 1 garlic clove pressed or finely minced

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

INSTRUCTIONS

1. Slice the goat cheese into 8 slices 1/2" slices. In a small bowl, whisk the egg whites and water. Dip each goat cheese slice into the beaten egg whites, then into the bread crumbs, patting down so the cheese is well coated. Place the slices onto a plate and refrigerate for 15 minutes.

2. Meanwhile, assemble the salad. Place the arugula, walnuts, and beets in a large salad bowl.

3. Fry the goat cheese. Heat the olive oil in a large skillet over medium heat. Fry the goat cheese rounds on both sides until browned on the outside but not melted inside, 2 to 3 minutes.

4. Make the dressing. In a small jar with a tightly fitted lid, combine all of the dressing ingredients and shake well to combine. Drizzle over the salad, serve, and enjoy!