Spinach and Mint Salad with Crispy Goat Cheese

Name: Spinach and Mint Salad with Crispy Goat Cheese
Total time: 40 min
Yield: 4 - 6 serving(s)
Ingredients: 1 (6-ounce) log goat cheese 3 tablespoons fresh lemon juice; 6 radishes (3 chopped and 3 very thinly sliced), divided; 1/2 c. canola oil; 1/2 c. panko breadcrumbs; 1 large egg, beaten; 2 tbsp. olive oil; 2 tsp. pure honey; 1 tbsp. whole-grain mustard; 2 bunches spinach, thick stems removed (about 8 ounces); 1/4 c. fresh mint leaves; 1 c. fresh blueberries

By Erika DuganPublished: Apr 5, 2020

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spinach and mint salad with crispy goat cheese in a bowl

BRIAN WOODCOCK

Yields:

4 - 6 serving(s)

Total Time:

40 mins

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Ingredients

1 (6-ounce) log goat cheese 3 tablespoons fresh lemon juice
6 radishes (3 chopped and 3 very thinly sliced), divided
1/2 cup canola oil
1/2 cup panko breadcrumbs
1 large egg, beaten
2 Tbsp. olive oil
2 tsp. pure honey
1 Tbsp. whole-grain mustard
2 bunches spinach, thick stems removed (about 8 ounces)
1/4 cup fresh mint leaves
1 cup fresh blueberries

Directions

1. Step 1Cut goat cheese into 12 (1/4-inch-thick) rounds; shape into tidy disks. Freeze until firm, 10 to 15 minutes. Combine lemon juice and chopped radishes in a bowl.
2. Step 2Heat canola oil in a large skillet on medium-high heat. Place panko in a shallow bowl. Place egg in a second bowl. Dip chilled cheese in egg, letting excess drip off, and then in panko, pressing gently to help it adhere. Fry, in batches, turning once, until golden brown, 45 seconds to 1 minute. Transfer to a paper towel-lined plate.
3. Step 3Add olive oil, honey, and mustard to radish mixture; whisk to combine. Toss together spinach, mint, blueberries, sliced radishes, and vinaigrette in a bowl. Serve topped with crispy goat cheese.