Tuesday, August 6, 2013
Fried Goat Cheese Salad with Blackberry Balsamic Syrup
If you've been following along this blog, you're probably well aware of my love affair with goat cheese. Frying it to a crispy golden brown and drizzling it with sweet blackberry balsamic syrup .. it really brings the goat cheese to a whole new level of perfection.
This recipe could not be simpler -if you're preparing it for guests, make the blackberry balsamic syrup in advance and keep it at room temperature. The goat cheese can be prepared up to the frying stage in advance and kept in the refrigerator.
* Goat cheese rounds (I used a log of Chevre)
* prepared bread crumbs
* 1-2 eggs, beaten (depending on how many you want to make)
* olive oil, for frying
Blackberry Balsamic Syrup:
* 1/4 c. balsamic
* 1/2 c. blackberries
First prepare the syrup. Add the balsamic and blackberries to a small sauce pan and bring to a boil. As the blackberries break down, smash them with a fork to release the juices. Reduce the heat to medium high and simmer the mixture until reduced by about a third (about 3-5 minutes). Remove the sauce from the heat, let it cool slightly, then pass it through a fine strainer. Set aside until ready to serve.
Prepare the goat cheese by first slicing it into individual rounds (I popped it in the freezer for about ten minutes, which makes it easier to slice). After the goat cheese is sliced, coat it in flour, tap off any excess, then dip it in the beaten egg, followed by the breadcrumbs. If you're making these in advance, store them in the refrigerator. When you're ready go fry the goat cheese, transfer the rounds to the freezer to 5 minutes or so. Heat 1/4 inch of olive oil over high heat and fry the goat cheese in batches until golden brown (just before melting). Serve over baby greens with tomatoes and the balsamic syrup. Enjoy!