Breaded Goat Cheese Salad with Caramel Vinaigrette

Breaded Goat Cheese Salad

Tuesday night dinner strikes again. We’ve decimated the weekend store of food and all that’s left in our fridge is goat cheese and caramel. Of course these are the two products we make here at Fat Toad Farm and it stands to reason that we often have a surplus of them in our fridge. Now don’t get me wrong both the cheese and the caramel our great by themselves, but when you are about to eat your eleven hundredth bite of goat cheese on cracker you become inspired to try something new. Luckily, goat cheese is an incredibly versatile ingredient. We throw it in omelets, on toast, on top of pasta, with appetizers, in desserts and of course on salads. This recipe uses fresh peas and greens from the garden, ground calais flint corn from last years harvest, goat cheese and a special caramel vinaigrette. This is a goat milk based caramel that provides a creaminess to the standard acidic vinaigrette. Enjoy!

Cook time: 30 to 40 minutes
Servings: 8

Fat Toad Farm’s
Breaded Goat Cheese and Caramel Vinaigrette Salad

Ingredients

Salad
1 bag of mixed greens
2 handfuls of edible pod peas cut in half
1/2 cup chopped walnuts

Goat Cheese
1 6 oz container of Fat Toad Farm fresh chèvre
1/4 cup bread crumbs
1/4 cup cornmeal (try to find local flint corn)
black pepper and sea salt (to taste)
1 T butter or olive oil

Caramel Vinaigrette
1/4 cup balsamic vinaigrette
1/4 cup olive oil
1 t ground mustard
1 T Fat Toad Farm goat milk caramel
black pepper and salt (to taste)

Preparation
For salad wash and toss greens and mix with peas and walnuts. Place 3 oz of goat cheese between two layers or plastic wrap. Use a rolling pin to roll cheese outwards from the middle until it doubles in size or is a 1/2 inch thick. Remove top layer of plastic wrap. Mix bread crumbs, cornmeal, pepper and salt on a plate. Put your hand under the plastic wrap and flip onto bread crumb mix. Press down slightly into the mix. Remove plastic wrap and use your hands to carefully flip cheese to the other side and repeat. Make sure both sides and edges are well covered with crumbs. Repeat this with the remaining 3 oz of cheese. In a non stick pan heat 1 tablespoon of butter or olive oil. Make sure that it covers the bottom of the pan. Put goat cheese round in pan and cook both sides on medium for 3-4 minutes or until golden brown. Remove from heat and let cool on a plate with paper towels. When warm cut into small triangular pieces and put on top of salad. For dressing, combine all ingredients in a jar and shake for thirty seconds. Make sure the caramel is all mixed in. Serve with salad.

*Also try this recipe with other Fat Toad Farm cheese for a different taste

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