Encrusted Goat Cheese Salad with Grapefruit Balsamic
Prep time
Cook time
Total time
Serves: 2 salads
Ingredients
¼ cup panko bread crumbs
3 tablespoons whole almonds, finely chopped in a food processor
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried basil
3 tablespoons flour
3 tablespoons liquid egg whites or 1 egg white
1-4oz log of Chevre cut into 6 rounds
1 grapefruit (3/4 sections with skins removed, ¼ used for juicing)
Spring mix (3-4 cups or desired salad size)
¼ cucumber, diced
a handful of berries of choice, as garnish
additional almonds, coarsely chopped, as garnish
¼ cucumber, diced
handful of berries of choice, as garnish
additional almonds, coarsely chopped, as garnish
3 tablespoons fresh squeezed grapefruit juice (about 1 quarter of the fruit)
3 tablespoons balsamic vinegar
1 – 2 teaspoons agave nectar or honey
Instructions
In a bowl mix breadcrumbs, almonds, salt, pepper and basil.
In a 2nd bowl, place flour.
In a 3rd bowl place egg whites.
Next, cut four goat cheese rounds. If you have trouble cutting the rounds, warm the knife under hot running water to make the cut a bit easier, then mold and flatten to get your desired round shape.
Take our four goat cheese rounds and dip the rounds in the flour then egg whites, then panko-almond mixture. You might need to press the crumb mixture into the grounds. Set aside.
Next make the balsamic dressing.
Heat balsamic vinegar over low heat on stove. Squeeze in 3 tablespoons of grapefruit juice (roughly a quarter of a grapefruit). Once warmed, stir in agave nectar or honey. Taste for desired sweetness. It should be sweet-tangy. Set aside.
Next, assemble the salads so they’re prepared when medallions are done cooking. Compile spring mix, cucumbers, grapefruit sections, berries, and roughly chopped almonds.
Finally, heavily spray a pan with olive oil (I use Pam Olive Oil). Heat on medium high and place medallions into pan. Cook 2-3 minutes per side until a brown and golden crust forms. Before flipping, spray the uncooked, top side with olive oil (3-4 second spray per round) and gently flip. Allow to cook until also golden and crispy. (You may need to re-spray pan if it looks a tad dry.)
Once medallions are cooked and warmed through center, place on paper towel to soak up excess oil. Let stand 1 minute then place a top salads, drizzle with dressing and serve.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/goat-cheese-medallion-salad/