Berry Goat Recipe
Mixed greens tossed in a pomegranate blueberry vinaigrette, topped with panko crusted goat cheese, strawberries, blueberries, red onions & house made almond brittle
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Ingredients
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Salad Base
Panko Crusted Goat Cheese
Pomegranate Blueberry Vinaigrette
Almond Brittle
Method
Prepare Almond Brittle
- 1
Making the Brittle
In a saucepan over medium heat, combine sugar and water, stirring until the sugar dissolves. Bring the mixture to a boil without stirring. Allow it to boil until it reaches a golden color. Stir in the sliced almonds and pour the mixture onto a parchment-lined baking sheet. Let it cool completely, then break into pieces.
Prepare Panko Crusted Goat Cheese
- 2
Coating the Cheese
Set up a breading station with three shallow dishes: one with flour mixed with salt and pepper, one with beaten egg, and one with panko breadcrumbs. Dip each slice of goat cheese first in the flour, then in the egg, and finally coat with panko. Set aside.
- 3
Frying the Cheese
In a skillet, heat oil over medium heat. Fry the breaded goat cheese slices for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.
Prepare Vinaigrette
- 4
Mixing the Vinaigrette
In a small bowl, whisk together pomegranate juice, blueberry preserves, olive oil, apple cider vinegar, salt, and pepper until well combined. Set aside.
Assemble the Salad
- 5
Tossing the Salad
In a large bowl, add mixed greens, sliced strawberries, blueberries, and red onion. Drizzle with the pomegranate blueberry vinaigrette and toss gently to combine.
- 6
Topping the Salad
Top the salad with the fried panko crusted goat cheese slices and pieces of almond brittle. Serve immediately.
