Fried Goat Cheese Salad with Creamy Lemon Poppy Seed Dressing

Imagine this: rounds of goat cheese crusted with bread crumbs and pan-fried until golden brown served over your favorite salad with a tangy lemon poppy seed dressing. Now imagine biting through the crispy outer crust into the warm, soft, oozing interior and how the little bite from the creamy lemon dressing works at bringing out the flavors in the cheese so well that it almost makes you swoon. Now as you go in for a second bite imagine yourself wondering “where has fried goat cheese been all my life?”

Now stop imagining and go make this! And make it soon. Make it for everyone you know. Then come back and thank me. Your welcome.

I didn’t list amounts for the fried goat cheese because it is more of a method than a recipe. You can make a few for one salad or many, as needed.

Pan Fried Goat Cheese
(by Reeni)

Goat cheese/Chèvre log
bread crumbs/panko (I use seasoned Italian Bread Crumbs with No Salt added)
egg, beaten
Canola or Vegetable oil (I don’t suggest Olive Oil as it won’t give it as golden brown a color)

1. Freeze goat cheese for 20 minutes before slicing. Use a sharp paring knife or dental floss to slice the goat cheese into 1/2-inch rounds. It also helps to dip your knife into warm water and wipe off between cuts.

2. Set up a dredging station by adding both the bread crumbs and egg to separate shallow bowls. Cover the bottom of a heavy-bottomed skillet with oil and heat on medium heat.

3. Dredge the goat cheese rounds by dipping in egg and then coating with bread crumbs, using your hands to pat the crumbs on.

4. Pan fry on both side until golden brown. Remove and pat excess grease off with paper towels. Serve with your favorite salad greens/fixin’s and lemon poppy seed dressing.

Lemon Poppy Seed Dressing
(by Reeni)

1 Lemon, the grated rind and the juice*
2 tablespoons Mayonnaise
1 teaspoon Dijon Mustard
1 teaspoon White Vinegar
1/2 cup Extra Virgin Olive oil
1 tablespoon Poppy Seeds
Sea or Kosher Salt to taste

1. Whisk lemon peel, lemon juice, mayonnaise, vinegar and mustard together in a medium bowl or pulse together using a food processor.

2. Slowly whisk in olive oil or continuously run food processor while drizzling in.

3. Stir in poppy seeds and season to taste with salt. Keep refrigerated.

*Grate the rind first, yellow part only not the pith/white part. To juice: microwave for 10-15 seconds and roll under your palm against the counter top.

Printable Recipe

Thank you to Marcus and Ile De France for the complimentary sample of Goat Cheese!

I’m sending this to Simply Sweet Home for Friday Favorites where my Carrot Cake is also being featured this week!

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