The Aussie Gourmet: Fried Goat Cheese Salad

In The K tchen Fried Goat Cheese Salad with Raspberry Vinaigrette

By Naomi Nachman

The first time I had fried goat cheese, I teared up from its deliciousness! I had never tasted anything so yummy. Afterwards, I developed this recipe to add to my cooking demo repertoire, and I created a raspberry dressing to go with it. The combination of flavors is the perfect blend for summer dinners.

Cheese Discs Ingredients

b ½ cup flour b 1 egg, beaten b ¾ cup plain panko crumbs b 1 tablespoon sesame seeds b ½ tablespoon black sesame seeds b 1 10.5-ounce log plain goat cheese b ½ cup canola oil

Preparation

1. Set up three dishes on the counter: Fill the first with flour, the second with the egg, and the third with the panko crumbs and the sesame seeds.

2. Slice the goat cheese into at least 10-15 slices and form each slice into disc about the size of a quarter. Coat each disc in flour, then in egg, then in the panko crumb mixture. Once they’re all coated, set them aside while your

pan heats up. 3. Place a sauté pan over medium heat and bring ½ cup oil to 360 degrees using an oil thermometer. Once the oil is hot, place the coated discs of goat cheese into the pan and cook until golden brown on both sides, about 1 minute. Drain on paper and cool. Set aside and prepare dressing.

Dressing Ingredients

b 1 tablespoon shallots, finely minced b 3 tablespoons raspberry preserves b 2 tablespoons balsamic vinegar b 1/3 cup olive oil b Salt and ground black pepper

Preparation

1. Place shallot in a food processor and mince

finely. Add preserves and vinegar. 2. Then, in a steady stream while the machine is running, add the olive oil. Add salt and pepper to taste. 3. You can do this by hand with a whisk but it is a smoother consistency in a food processor.

Salad Ingredients

b 3 cups mixed greens b ½ red onion slices, optional b ½ cup honey glazed pecans, halved

Preparation

1. Place salad greens on a large platter, scatter red onions and pecans over the top. 2. Add the cheese rings around them and drizzle with dressing.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.