Fried Goat Cheese Salad

Here's what you need

6 ounce log of goat cheese, chilled

1 egg, beaten very well with a splash of milk

1/2 cup all purpose flour

1/2 cup panko breadcrumbs

1/2 cup seasoned whole wheat breadcrumbs

vegetable oil, for frying

2 heaping cups mixed field greens

1 scallion, thinly sliced

1/2 cup walnuts, toasted

1 green apple, sliced or diced

1/4 cup dried cranberries

sprinkle of crumbled feta

Balsamic vinaigrette, to taste

Here's what you do

Slice the goat cheese into 1/2 inch rounds. If it is super crumbly, gently press the goat cheese into balls Place on a plate and freeze for 1 hour.

Prepare an assembly line of the egg, flour and breadcrumbs. Season with salt and pepper. Remove the goat cheese from the freezer and bread each round by first dipping in the flour, then the egg, then the breadcrumbs. Be sure to shake off any excess flour and let any excess egg drip off. Note that you may need to flip the goat cheese in the egg a few times to get it to coat the entire round. Once all the goat cheese is breaded, return the plate to the freezer for 30 minutes more. 

Fill a shallow, heavy-bottomed frying pan with an inch and a half of vegetable oil and warm over medium heat. When the oil reaches 350 degrees on a candy thermometer, add all the goat cheese and fry for 2-3 minutes on each side. The breading should be golden brown. Remove to a paper towel-lined plate to drain off the excess oil.

Toss together the remaining ingredients in a large bowl and top with the goat cheese rounds. Serve at once.