Fried Goat Cheese Salad with Honey Mustard Dressing
Spring greens topped with cucumbers, tomatoes, red onions, prosciutto, and pretzel crusted fried goat cheese. All tossed with Honey Mustard Dressing.
Equipment
- Food processor
Ingredients
- 1 cup pretzels, finely crushed in a food processor
- 4 ounces goat cheese
- 3 tbsp. extra virgin olive oil
- 4 cups Spring greens
- 1 cup halved cherry tomatoes
- 4 slices prosciutto
- 1 cup sliced cucumbers
- ½ cup sliced red onions
For the Honey Mustard Dressing:
- ½ cup extra virgin olive oil
- 3 tbsp. apple cider vinegar
- 2 tbsp. honey
- 1 tsp. Dijon mustard
Instructions
- Shape the goat cheese into four discs. Dip each disc into two tablespoons of the oil, and then roll it around in the crushed pretzels, until the cheese is completely covered in the crumbs.
- Place the coated goat cheese discs on a wax paper covered plate. Place the plate in the freezer for twenty minutes.
- Meanwhile, divide all the other salad ingredients between four plates. And, combine all the Honey Mustard Dressing ingredients in a jar and shake it up to combine.
- After twenty minutes, heat the rest of the oil in a nonstick skillet on low heat, and cook the goat cheese discs for one minute on each side. The cheese should be just starting to get soft in the center.
- Place a goat cheese on each salad, and drizzle with as much dressing as you like.
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