This delicious salad of arugula, blackberries and crispy, creamy, fried goat cheese is topped with a luscious blackberry balsamic dressing. The olive oil, Dijon mustard, and balsamic vinegar compliment the flavorful Oregon blackberries making this Blackberry Balsamic Salad with Fried Goat Cheese a go-to weeknight meal!
Recipe created by Erin from platingsandpairings.com
½ cup blackberries
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
Salt and pepper, to taste
11 oz goat cheese
1 cup panko breadcrumbs
1 egg, lightly beaten
¼ cup flour
Vegetable oil, as needed (for pan frying)
6 cups arugula, baby spinach or lettuce
1 cup blackberries
1 avocado, sliced
¼ cup red onion, sliced
4 radishes, sliced
Step 1
Purée dressing ingredients in a food processor blender until smooth, set aside.
Step 1
Place goat cheese in the freezer for 15 minutes to firm it up before slicing.
Step 2
Arrange three bowls, fill one with panko, one with flour, and one with beaten egg.
Step 3
Remove the goat cheese from the freezer. Slice it into ½-inch rounds. Dip the cheese in the flour, then egg, and then panko mixture, coating both sides.
Step 4
In a small pan, add enough oil to reach halfway up the goat cheese rounds. Heat over medium-high heat, to about 375°F. Add goat cheese rounds to the pan and cook until golden, about 30 seconds, flip and brown the other side. Set aside on paper towels, to drain.
Step 1
Serve arugula topped with the fried goat cheese and drizzle with blackberry dressing.
Step 2
Garnish with blackberries, avocado, red onion and radishes. Enjoy!