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Encrusted Goat Cheese Salad with Grapefruit Balsamic

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 2 salads
Ingredients Method

Ingredients
  

  • 1/4 cup panko bread crumbs
  • 3 tablespoons whole almonds finely chopped in a food processor
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 3 tablespoons flour
  • 3 tablespoons liquid egg whites or 1 egg white
  • 1-4 oz log of Chevre cut into 6 rounds
  • 1 grapefruit 3/4 sections with skins removed, 1/4 used for juicing
  • Spring mix 3-4 cups or desired salad size
  • 1/4 cucumber diced
  • additional almonds coarsely chopped, as garnish
  • handful of berries of choice 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

Method
 

  1. In a bowl mix breadcrumbs, almonds, salt, pepper and basil.
  2. In a 2nd bowl, place flour.
  3. In a 3rd bowl place egg whites.
  4. 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.
  5. 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.
  6. Next make the balsamic dressing.
  7. 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.
  8. Next, assemble the salads so they’re prepared when medallions are done cooking. Compile spring mix, cucumbers, grapefruit sections, berries, and roughly chopped almonds.
  9. 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.)
  10. 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.