1. Cut each goat cheese log into 4 pieces. Dip each piece in egg, then roll in breadcrumbs. Place on a plate and refrigerate for 30 minutes.
2. Meanwhile, combine the vinaigrette ingredients in a large bowl. Add the romaine and toss gently. Transfer the lettuce to 4 salad plates.
3. Warm olive oil in a large nonstick skillet over medium heat. Add goat cheese and fry until golden brown, about 2 minutes per side. Drain on paper towels.
4. Place 2 goat cheese rounds onto each salad. Sprinkle with almonds and raisins and serve.
Baby Romaine Salad with Fried Goat Cheese
Serves 4
All you need:
2 (4 oz.) logs plain goat cheese
2 eggs, beaten
2 cups panko breadcrumbs
1/4 cup olive oil, for frying
1 tub baby romaine lettuce
1/4 cup whole almonds
1/4 cup golden raisins
Vinaigrette
1/4 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
Salt and pepper, to taste
All you do:
1. Cut each goat cheese log into 4 pieces. Dip each piece in egg, then roll in breadcrumbs. Place on a plate and refrigerate for 30 minutes.
2. Meanwhile, combine the vinaigrette ingredients in a large bowl. Add the romaine and toss gently. Transfer the lettuce to 4 salad plates.
3. Warm olive oil in a large nonstick skillet over medium heat. Add goat cheese and fry until golden brown, about 2 minutes per side. Drain on paper towels.
4. Place 2 goat cheese rounds onto each salad. Sprinkle with almonds and raisins and serve.