Ingredients
Scale
- 1 small log plain goat cheese (place in freezer for 15 minutes)
- 2 tablespoons gluten free flour, place
- 1 egg, beaten in a small bowl
- 1 heaping tablespoon pecans, finely chopped, plus 2 tablespoons for garnishing the salad
- 1 heaping tablespoon gluten free panko bread crumbs
- 1/2 teaspoon dried thyme
- coconut oil
- 1 pear, sliced
- 1/4 cup pomegranate seeds
- baby lettuce greens
- 1 cup fresh spinach greens
Pomegranate Dressing
- 3 tablespoons olive oil
- 1 teaspoon red wine vinegar
- 2 tablespoons 100% pomegranate juice
- 1 teaspoon real maple syrup
- 1 heaping teaspoon Dijon mustard
- pinch of each salt and pepper
Mix or shake everything in a jar with a lid until fully combined. Set aside until needed.
Instructions
- Freeze the goat cheese log for about 15 minutes until it is slightly firm but not rock hard. Slice into 1/4 inch thick (or so) slices. Make sure to wipe your knife off in between slices to help ensure clean slices.
- Arrange an assembly line to coat the goat cheese slices. Sprinkle the flour on a small place, then comes the egg beaten in a small bowl followed by a small place with the finely chopped pecans, bread crumbs, and thyme mixed together.
- Dredge the slices in the flour on both sides. Add them one by one into the egg and flip over. Using a fork add them carefully to the bread crumb mixture. Press lightly to coat them on both sides. Add the finished and coated slices to a clean plate. Once they are all coated – add them into the refrigerator for 5 minutes.
- Heat up the coconut oil over medium heat. If it sizzles when you sprinkle a drop of water, then it is ready. Carefully add the goat cheese slices into the hot oil. Leave enough room between each slices. Cook for 1 minutes and then flip them over for another minute. Remove the fried goat cheese slices to a plate.
- To assemble the salad, place the greens on a plate or large bowl. Arrange the sliced pears around and sprinkle with the pomegranate seeds and pecans. Place the fried goat cheese slices around.
- Drizzle with the prepared salad dressing. Enjoy.
Notes
Use enough coconut oil to cover the bottom of a small saucepan and come half way up the side of the goat cheese slices.
- Prep Time: 20
- Cook Time: 5
- Category: vegetarian
- Method: stove-top
- Cuisine: salad