Breaded Goat Cheese Salad and Cajeta Vinaigrette
Goat cheese is an incredibly versatile ingredient. We throw it in omelets, on toast, on top of pasta, with appetizers, in desserts and of course on salads. This recipe uses fresh peas and greens from the garden, ground calais flint corn from last years harvest, goat cheese and a special cajeta vinaigrette. This is a goat milk based caramel that provides a creaminess to the standard acidic vinaigrette. Enjoy!
Ingredients
- 1 bag Mixed greens
- 2 cups Edible pod peas
- 1/2 cup Chopped walnuts
- 6 ounce Fresh goat cheese Fat Toad Farm
- 1/4 cup Bread crumbs preferrably homemade
- 1/4 cup Cornmeal
- dash Salt
- dash pepper
- 1/4 cup Balsamic vinaigrette
- 1/4 cup Olive oil
- 1 teaspoon Ground mustard
- 1 tablespoon Cajeta Fat Toad Farm goat's milk caramel
- dash Salt
- dash pepper
Directions
- For salad, wash and toss greens and mix with peas and walnuts.
- Place 3 oz of goat cheese between two layers or plastic wrap. Use a rolling pin to roll cheese outwards from the middle until it doubles in size or is a 1/2 inch thick. Remove top layer of plastic wrap. Mix bread crumbs, cornmeal, pepper and salt on a plate. Put your hand under the plastic wrap and flip onto bread crumb mix. Press down slightly into the mix. Remove plastic wrap and use your hands to carefully flip cheese to the other side and repeat. Make sure both sides and edges are well covered with crumbs. Repeat this with the remaining 3 oz of cheese.
- In a non stick pan heat 1 tablespoon of butter or olive oil. Make sure that it covers the bottom of the pan. Put goat cheese round in pan and cook both sides on medium for 3-4 minutes or until golden brown. Remove from heat and let cool on a plate with paper towels. When warm cut into small triangular pieces and put on top of salad.
- For dressing, combine all ingredients in a jar and shake for thirty seconds. Make sure the caramel is all mixed in. Serve with salad. *Also try this recipe with other Fat Toad Farm cheese for a different taste.
