I love adding delicious fresh fruit to my salad and these peaches came from Costco. They were so sweet and juicy and a nice comp,event with the cherry tomatoes and the savory flavor of the creamy, crispy fried goat cheese. I used a simple vinaigrette to finish the salad. By the way, you can add these goat cheese medallions to any kind of salad. Freezing them before frying insures that they stay in tact during the cooking process.
Serves 2-4 people
- 8 ounces favorite greens
- 1 large peach in segments
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup toasted pecans
- 6 ounces favorite goat cheese log, cut into 5-6 rounds, 1/4 inch thick
- 1 egg, beaten lightly
- 1 cup panko crumbs
- Kosher salt, freshly cracked pepper
- Alessi white balsamic vinegar reduction
- Olive oil
- Canola oil for frying
Line a small baking sheet with wax paper or parchment. Whisk the egg in a bowl, and pour panko into a plate. Slice the chilled goat cheese. Dip each medallion in egg and then coat with the panko. Place medallions I’m prepared baking sheet and freeze for about 30 minutes. Assemble greens, sliced peaches, tomatoes in serving bowl or platter and top with toasted pecans. Pour canola oil in a small frying pan and heat until almost smoking. Remove prepared goat cheese from freezer and place medallions in hot oil for about 20 seconds/side. Flip carefully as soon as exterior appears golden. Place on paper towel to absorb any excess oil. Place on salad. Sprinkle salad with salt and pepper, drizzle a couple of tablespoons of white balsamic vinegar on top and a couple of tablespoons of olive oil. Toss gently to combine enjoy immediately!