Description
This Warm Goat Cheese Salad is made with spinach, apples, pecans and tossed with apple cider vinaigrette. It’s the perfect fall salad to enjoy as a light meal or a side dish. You will love this twist on a classic spinach goat cheese salad!
Ingredients
Scale
FOR THE SALAD
6 oz spinach
1 large apple, thinly sliced
1/2 cup pecans, toasted
FRIED GOAT CHEESE
1 (11 oz) log of fresh goat cheese
1/3 cup tapioca flour
1 egg, large
1/2 cup breadcrumbs
1/2 tsp paprika
avocado oil or oil of choice for frying
APPLE CIDER VINAIGRETTE
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2–3 tbsp maple syrup or honey, or to taste
1 tsp dijon mustard
1/2 tsp pink salt
Instructions
- Cut goat cheese into 12 slices, roll each slice into a ball and flatten into a disc.
- Prepare three small bowls. In one bowl add tapioca flour. In the second bowl add egg and beat with a fork. Add breadcrumbs and paprika into the third bowl.
- Coat goat cheese discs in tapioca flour, dip in egg and then fully coat in breadcrumbs. Place coated balls in a single layer on a baking sheet or plate and freeze for about 10-15 minutes.
- Meanwhile, make the dressing. Combine all the ingredients in a mason jar and shake until mixed.
- Pour avocado oil into a frying pan just enough to reach halfway the goat cheese. Let it heat on medium high heat until about 375°F. If you wish to deep fry the goat cheese, follow this recipe.
- Place the goat cheese carefully on he pan using kitchen tongs and cook about 30 seconds per side. The cheese cooks fast so make sure to check it often. Drain excess oil using paper towel.
- Assemble the salad while the goat cheese is cooking. On a large serving plate, place spinach, sliced apples, pecans and drizzle with apple vinaigrette. Top with fried goat cheese. Enjoy immediately.
- Prep Time: 30 minutes
- Cook Time: 10 minutes