Crispy Goat Cheese Salad with Spring Greens and Truffle Vinaigrette

March 09, 2018

This is one of our old recipes that we pull out every year to celebrate the spring harvest. Enjoy!

Ingredients for Salad:

Ingredients for Vinaigrette:

Instructions for Salad:

In a small bowl, mix the bread crumbs with salt and pepper, to taste. Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork.
Heat medium size frying pan with about 1/2 cup grapeseed oil on medium high heat.
Dredge the goat cheese in the egg mixture, then the bread crumbs. Making sure the frying pan is good and hot, quickly fry each goat cheese round for about 2 minutes, until golden on each side.
Toss the mixed greens with the truffle vinaigrette. Divide the mixed greens between 4 plates. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve.

Instructions for Vinaigrette:

For the vinaigrette, whisk together the mustard, salt, pepper and vinegars. Whisking constantly, very slowly drizzle in the grapeseed oil. Store, tightly covered in the refrigerator for up to 1 week.
Add the chopped black truffles before serving.