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Dairy
Easy
6 Servings
Allergens 
40 Minutes
Diets
1 log goat cheese, sliced into rounds
1/3 cup Pereg Panko Crumbs
1/3 cup finely crushed pistachios
pinch of salt
1 egg
oil for frying, or oil spray, for faux-frying
1 shallot, minced
1/2 cup Tuscanini Extra Virgin Olive Oil
1 tablespoon Tuscanini Apple Cider Vinegar
1 tablespoon Dijon mustard
1 tablespoon Gefen Honey
1/2 teaspoon salt
freshly cracked pepper
1 package salad greens of your choice
1 beet, uncooked, julienned
1 Granny Smith apple, julienned
1 avocado, sliced
Combine the panko, pistachio and salt in a shallow bowl. Beat the egg in another.
Coat each goat cheese slice in the beaten egg then pistachio mixture.
To fry, heat about 4 tablespoons oil in an 8-to-10-inch skillet pan. Fry in hot oil until golden brown on both sides. Alternatively, to bake, place the coated goat cheese on a parchment-lined baking sheet, spray with oil, and bake at 400 degrees Fahrenheit until golden brown.
Prepare the dressing: Add all the ingredients to a jar, seal tightly and shake to combine and emulsify.
Add greens to a large platter. Scatter beet, apple and avocado over the top. Top with the goat cheese rounds, and drizzle dressing over everything, followed by balsamic glaze. Enjoy immediately.
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This salad looked too beautiful to eat and was absolutely delicious! Also, the vinaigrette alone is really delicious as a dressing for other salads. Really easy to make : ) just goat cheese is very expensive. Any cheese that would be a good sub that’s less expensive? Thanks Esti for this great recipe!
So glad you enjoyed the salad! I would say you could try it with feta, however it does have a much stronger/saltier flavor.