We’ve been eating black-eyed pea soup for DAYS and were starting to get a little tired of it, but there was just a little left so I thought I’d make something to go with it. Our wonderful friend Anthony dropped off some beautiful avocados at our house so I thought I’d make a salad.
While procrastinating to go to the supermarket, I was surfing the internet and saw this recipe for goat cheese medallions. Goat cheese is one of my favorite things, in any form (you know I love it when it has its own tag int he categories!)! I decided this would go great on my salad I was making and I was sure right! The only thing I will do differently next time is use a flavored goat cheese, maybe a garlic and herb one. Just something to give it more flavor. But this was a WONDERFUL salad and so easy to do!
Spring Salad with Crispy Goat Cheese Medallions
Recipe from: Good Thymes & Good Food
1 log goat cheese
panko bread crumbs
1 egg, beaten
oil for frying
Salad toppings: I used spring salad mix with avocado, mushrooms, sunflower seeds and balsamic vinaigrette dressing.
Slice the goat cheese into little rounds. Heat oil in a nonstick skillet, just enough to cover the bottom. Set out one bowl of the beaten egg and one bowl of panko bread crumbs. Dip the medallions into the egg then into the bread crumbs and fry about 2-3 minutes on each side, flipping very gently. Set aside on paper towels when done then place them in your salad with whatever other toppings you like!