Tuesday, January 29, 2013

Food for Life: Pan-Fried Goat Cheese

Shaved Brussels Sprout Salad 
with Pan-Fried Goat Cheese

This salad brings together a brilliant combination of sweet pomegranate seeds, warm and friend goat cheese, and Brussels sprouts that is perfect for Spring. Not only does it look delicious but it tastes just as good and is perfect for an appetizer or a light lunch or dinner. How can you say no to fried goat cheese? 

YIELD: 4 side servings
TOTAL TIME: 25 minutes


1 pound Brussels Sprouts, ends trimmed and outer leaves removed
1/2 cup pomegranate seeds (from 1/2 of a large pomegranate)
For Dressing:1 shallot, minced (about 1 tablespoon)1 teaspoons dijon mustard2 tablespoons red wine vinegar1 tablespoon honey1/4 cup olive oil
salt and freshly ground black pepper, to taste
For Goat Cheese:1 (8 ounce) log goat cheese, cold1 large egg1/2 cup all-purpose flour1 cup panko bread crumbs2 tablespoons flat leaf parsley, minced1/2 teaspoon salt
1/4 cup olive oil, for frying


Slice the Brussels sprouts very thinly using a sharp knife or mandoline. Place in a large bowl and set aside.
To prepare the dressing, whisk together shallots, mustard, vinegar, and honey in a small bowl. Drizzle in olive oil, whisking vigorously until incorporated. Season to taste with salt and pepper. Set aside.
In a small bowl, whisk the egg until frothy. Place the flour in a small, shallow dish. Mix together the panko, parsley, and salt in a another small, shallow dish.
Carefully slice the goat cheese into 8 even discs. Lightly coat each slice in flour, tapping to remove any excess. Dip in egg, followed by breadcrumb mixture, gently rolling until disc is evenly coated.
Heat the olive oil in a large non-stick pan set over medium-high heat. Gently place the goat cheese rounds in the pan and fry until golden brown, about 2 minutes per side.
Gently toss the shredded Brussels sprouts with the dressing. Transfer to a serving platter or individual serving plates. Arrange warm goat cheese rounds on top; sprinkle with pomegranate seeds.

Recipe adapted from Heather Christo.